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!