Serves 4-5
Enjoy this wholesome take on a classic childhood favorite. Loaded with protein-packed lentils and zesty spices, it’s a satisfying choice for those craving a tasty, plant-based meal.
Ingredients (organic/biodynamic)
- ½ c. vegetable broth or water
- 1 medium red onion, chopped
- 3 cloves garlic, minced
- 2 c. cooked lentils (red or green)
- 5-6 small tomatoes (1 lb.), chopped
- 2 Tsp. tomato paste
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. coconut aminos
- 1 Tbsp. date paste (optional, omit for sugar-free)
- 1 tsp. smoked paprika
- Pinch of Celtic Sea Salt®
- Pinch of freshly ground peppercorns
- Bibb, Butter, or Romaine lettuce leaves, washed and blotted dry to use as lettuce wraps.
Instructions:
- Add a splash of water or vegetable broth to a skillet over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is softened and translucent, adding more water or broth as needed to prevent sticking, about 5 minutes.
- Add the cooked lentils to the skillet, along with the chopped tomatoes (with their juices) and tomato paste. Stir to combine.
- Add the apple cider vinegar and coconut aminos. If using date paste for sweetness, add it to the skillet as well.
- Sprinkle the smoked paprika over the mixture, along with salt and pepper to taste. Stir well to incorporate all the ingredients.
- Reduce the heat to low and let the mixture simmer for about 15-20 minutes, stirring occasionally, to allow the flavors to meld together.
- Once the mixture has thickened slightly and the flavors have developed, taste and adjust seasoning if needed.
- To serve, spoon the lentil mixture onto lettuce wraps.
- Enjoy!
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