June 17, 2013

Sracha Black Lentil Lettuce Wraps

Our family spent the weekend with friends at my family's cabin, and since my parents have been away for the past month and a half, the grass was long.  Really long.  We're talking lose-your-little-white-dog-and-maybe-your-three-year-old long.

And so along came round 2 of my seasonal allergies.  I thought the spring ones were  Stuffy, runny nose.  Sneezes.  Plugged ears.  When Claritin doesn't work its time to try some really spicy food.  These lentil salad wraps have a nice kick to them and promise to clear your sinuses.

Sracha Black Lentil Lettuce Wraps
Serves 4

1 cup black lentils, cooked and cooled to room temperature
1 small onion, minced
2 garlic cloves, minced
1 orange bell pepper, diced small
1/2 english cucumber, diced small
2 tsp olive oil
1/2 tsp cumin
1/2 tsp curry powder
1/2 tsp salt (to taste)
1/4 tsp chilli powder
1/4 tsp paprika
1/8 tsp turmeric
1-2 tbsp sracha sauce (to taste- test while you add, its VERY spicy!)
1 tbsp frank's hot sauce
1 tbsp apple cider vinegar
1 head lettuce, leaves carefully removed intact, rinsed and patted dry (if you do them ahead, store in a bowl loosely covered with a dish towel or paper towl

Combine all ingredients except for lettuce and mix well.  Refrigerate for 2 or more hours to chill and for flavours to develop.  Serve as follows: take one lettuce leaf and scoop lentil mix onto it.  Wrap and enjoy. Pin It Now!

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