February 28, 2013

Recipe: Spicy Lentil Lettuce Wraps with Cool and Creamy Cucumber Sauce

Here's a tasty, healthy meal that has a good spicy kick.  Lentils are a staple in our house, and their rich, nutty taste is complemented well by the sracha and tamari flavours in this recipe.  The simple cool and creamy cucumber sauce balances out the heat. 

Spicy Lentil Lettuce Wraps with Cool Creamy Cucumber Sauce
Serves 4

1 c green lentils, rinsed
1 c water
1/2 c vegetable stock (or use an extra 1/2 c water)
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 small red pepper, diced
1 small yellow pepper, diced
1 tsp Chinese 5 spice
2 tbsp tamari (soy sauce)
2 tsp sracha
2 tbsp water
1 tsp miso paste
black pepper, to taste
2 tbsp minced cilantro
1 head of green leaf lettuce, leaves separated, washed and patted dry
Cool Creamy Cucumber Sauce (below)

In a small sauce pan, bring lentils, 1c water and stock to boil.  Once boiling, turn heat to low and simmer, covered, for 20-25 minutes.  Drain and set aside.

In large frying pan, heat olive oil.  Add onions and sautee 3-5 minutes until they turn somewhat clear.  Add garlic and peppers and fry for additional 5 minutes, stirring often.  Add lentils and 5 spice and stir well. 

In a small bowl, combine tamari, sracha, 2 tbsp water and miso paste and mix well.  Add to lentil and veggie mix and stir fry for an additional 3-5 minutes, stirring often, until liquid is absorbed.  Season with pepper, to taste.  Remove from heat.  Stir in cilantro.

To serve: place heaping spoonfuls of lentil mix along centre of lettuce leaf.  Top with Cool Creamy Cucumber Sauce and wrap. 

Cool Creamy Cucumber Sauce
1/4 c raw cashews, soaked 2-4 hours
1 tsp lemon juice
3-4 tbsp water
1/4 c raw cucumber, chopped
3 garlic cloves

Puree cashews, lemon juice and water in food processor until smooth and runny.  Add garlic and cucumber and pulse until smooth and well combined.  Place in fridge until ready to serve.

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