Asian Lentil Lettuce Boats
- 1 Knorr Thai Lime & Ginger Stock Pot
- 125 g red lentils
- 1 red pepper chopped
- 1 onion chopped
- 2 carrots grated
- 1 tbsp garlic grated
- 1.5 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tinned water chestnuts drained and chopped
- 1 iceberg lettuce rinsed
- 2 tbsp hoisin sauce
- 65 g chopped walnuts
- coriander chopped
- handful of sesame seeds
- 2 spring onions
Pour 400ml water into a saucepan, add the Knorr Thai Lime & Ginger Stock Pot and lentils then simmer until tender, about 20 minutes, then drain and set aside.
Meanwhile, heat olive oil in a large pan over medium-high heat. Add in the red pepper and onion then sauté until softened, about 5-6 minutes.
Add in the carrots and garlic then sauté for 1 minute longer.
Add in the lentils, hoisin sauce, rice vinegar, sesame oil and chestnuts.
Spoon into the lettuce leaves and garnish with walnuts, coriander, spring onions and sesame seeds.
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