Lentil-walnut meat lettuce wraps

I have been neglecting this blog a bunch lately, so I have a few back logged posts that I hope to put up soon. This is one of my favorites from recently.

My vegetarian tendencies have definitely taken an upswing and this meal of lentil-walnut meat lettuce wraps were hearty and flavorful. The lentils make a great filler for this lighter version of a fajita or taco. The colorful veggies (with some modifications) were sautéed to a soft-crunchy consistency and the tangy sour cream rounded out the whole dish.

The veggies are so fresh and colorful!

The veggies are so fresh and colorful!

Ingredients (adapted slightly from Oh She Glows):

  • 1 cup of uncooked lentils
  • 1 cup walnut pieces, toasted
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1/8 teaspoon fine grain sea salt, or to taste
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 tablespoons water
  • 1 orange bell pepper, thinly sliced
  • 1/2 large onion, thinly sliced (I like them a bit chunkier)
  • 1/2 cup sour cream or greek yogurt
  • 1/8 tsp grated lime zest
  • lime juice
  • diced vine tomato 
  • cilantro for garnish
  • large romaine lettuce leaves


  1. Cook the lentils: Rinse lentils in a bowl and strain. Sift through to ensure there are no foreign objects. (The warning on the bag was disconcerting because it said “be careful to sort lentils for rocks”. Shouldn’t that be something they check in the packaging process?!)  Follow the directions on the package and cook until tender.
  2. Toast the walnuts: Preheat oven to 300F. Add walnuts onto a rimmed baking sheet and toast for 10 minutes. (I used my toaster oven for such a small amount of nuts, so I ended up taking them out in 8 minutes when they started to smell fragrant. Be careful not to burn them.
  3. In a wok or large skilled cook sliced onions and peppers over medium heat for 15 minutes. Stir frequently until onion is translucent. (I tend to undercook because I like my veggies still a bit crunchy).
  4. Add 1 3/4 cups cooked lentils and all the toasted walnuts into a food processor and pulse until chopped (somewhere in between coarse and fine). Stir or pulse in the oregano, cumin, chili powder, and salt. Pour in water and oil to mix while pulsing.
  5. Use sour cream or greek yogurt and squirt some lime juice and zest on top. Mix together.
  6.  Lay washed lettuce leaves on plate, add the meat, and other toppings. Add sour cream topping as desired.

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