Vegetarian Lentil Sloppy Joe Lettuce Wraps
I love these lentils wrapped in lettuce, or sometimes I top with a poached egg!
Ingredients
- 1 tablespoon olive oil
- 1 red or green bell pepper finely chopped
- 2 garlic cloves minced
- 1 large shallot minced
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 can tomato sauce 8 ounces
- 1 ½ cups water
- 1 cup red lentils rinsed and picked through
- 2 tablespoons Worcestershire sauce
- 1 tablespoon prepared yellow mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons light brown sugar
- 1 ½ teaspoons chili powder
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 8 large iceburg lettuce leaves
Instructions
- In a Dutch oven or large saucepot with lid, heat oil over medium heat. Add bell pepper; cook 4 to 5 minutes or until softened, stirring frequently. Add garlic, shallot and tomato paste; cook 1 minute, stirring constantly.
- Stir in remaining ingredients, except lettuce. Heat to boiling over medium-high heat. Cover with lid, reduce heat to low and simmer 30 to 35 minutes or until lentils are tender, stirring occasionally. Remove bay leaf.
- Serve lentils wrapped in lettuce leaves.
Calories: 274kcal, Carbohydrates: 46g, Protein: 15g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 1336mg, Potassium: 1227mg, Fiber: 18g, Sugar: 13g, Vitamin A: 2175IU, Vitamin C: 56mg, Calcium: 82mg, Iron: 6mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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