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Thai lettuce cups overhead picture on a plate with bowl of nuts and other ingredients around

Thai Lettuce Lentil Cups

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Filled with lentils and fresh herbs, these easy vegetarian Thai lettuce wraps make a healthy summer lunch or dinner.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course dinner, Lunch
Cuisine Thai
Servings 4 people
Calories 258 kcal

Ingredients
  

  • 1 lettuce
  • ½ tablespoon oil
  • 1 medium red onion finely diced
  • 1-2 teaspoon fresh ginger grated
  • 2 cloves garlic crushed
  • 1-2 red chilli finely chopped
  • 2 tablespoon soy sauce
  • 1 teaspoon white miso paste
  • 1 carrot julienned*
  • Zest ½ lime – or more
  • Juice ½ -1 lime to taste
  • 50g (⅓ c) cashews
  • Bunch fresh mint
  • Bunch fresh Thai basil – or basil – or coriander
  • 420 g tin cooked lentils

Instructions
 

  • Dry fry the cashews in frying pan over a medium heat for 5 minutes until golden, shaking the pan.
  • Tip out onto a plate then return the frying pan to the heat. Add the oil and onion and cook for 4-5 minutes until soft, add a splash of water if it’s starting to burn.
  • Add the carrots, garlic and ginger and chilli.
  • Add ¼ teaspoon oil if needed.
  • Cook for 2 minutes then stir through the miso, soy sauce and lentils.
  • Turn off the heat. Add the lime zest and juice.
  • Finley chop half the mint and half the thai basil, stir this through the letnils.
  • Spoon into the lettuce cups - around 8 lettuce leaves, 2 per person.
  • Top with the fresh herbs, roughly chop the cashews and sprinkle over those as well as red chilli and a squeeze of lime.
  • Serve the lentils in a bowl and cashews, herbs etc in different bowls and let every family member help themselves to what they want.

Notes

*'Julienned' means cut into matchsticks.
Lentils - I use tinned lentils to make an easy dinner, but you can cook your lentils from dry. Brown or green lentils work well in this dish.
Miso paste - traditionally fish sauce is used in Thai lettuce wraps, but to get that unami flavour in this vegetarian dish, I use white miso paste.
Lettuce - Crunchy Romaine lettuce works well as a cup to hold the lentil filling; if you want to wrap the filling tightly in lettuce then use a softer lettuce such as butter lettuce.
Cashews - cashews add an extra texture to the lettuce wraps. Use almonds, peanuts, or leave out altogether for a nut free wrap.
Thai Basil - I have used Thai Basil in these wraps pictured, as I had alot growing in the garden. If you can't find Thai basil, use regular basil and a little dill or coriander.

Nutrition

Calories: 258kcalCarbohydrates: 35gProtein: 15gFat: 8gSaturated Fat: 1gTrans Fat: 1gSodium: 589mgPotassium: 815mgFiber: 12gSugar: 8gVitamin A: 3342IUVitamin C: 25mgCalcium: 67mgIron: 5mg
Keyword lentil recipe, lettuce cups, vegan Thai recipe

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