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Lentil and vegetable lettuce cups

Name: Lentil and vegetable lettuce cups
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 cup red lentils, rinsed; 1 ½ cups water; 1 ½ tbs gluten-free soy sauce, salt-reduced; 1 tbs sesame oil; 1 tsp minced ginger; 2 cloves garlic, finely chopped; 3 spring onions, sliced; 1 red capsicum, finely chopped; 2 sticks celery, finely chopped; 1 carrot, peeled and finely chopped; 100g button mushrooms, finely chopped; 1 tbs coriander, finely chopped (optional); 12 lettuce leaves; 1 tbs sesame seeds, toasted until golden in a frypan or under a grill

Serves: 12

Prep: 10

Cook: 20

A surprisingly quick and easy gluten-free entree. With a warm, satisfying filling full of traditional asian flavours and served in a cool, crisp lettuce leaf.

Ingredients

1 cup red lentils, rinsed
1 ½ cups water
1 ½ tbs gluten-free soy sauce, salt-reduced
1 tbs sesame oil
1 tsp minced ginger
2 cloves garlic, finely chopped
3 spring onions, sliced
1 red capsicum, finely chopped
2 sticks celery, finely chopped
1 carrot, peeled and finely chopped
100g button mushrooms, finely chopped
1 tbs coriander, finely chopped (optional)
12 lettuce leaves
1 tbs sesame seeds, toasted until golden in a frypan or under a grill

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Method

Place lentils, water and soy sauce in a saucepan. Bring to the boil, then simmer uncovered for 10 minutes. Remove from heat and leave to sit a further 5 minutes, covered.
Place oil, ginger, garlic and vegetables in a large non-stick frypan and saute over high heat for 3-5 minutes.
Add vegetable mixture to lentils and mix well. Cool for 5 minutes then stir through coriander.
Spoon mixture into lettuce leaves then sprinkle with sesame seeds and serve.