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Curried Lentil Lettuce Wraps with Miso Sriracha Peanut Sauce

Traci York | Vanilla And Bean
  • 45 minutes
  • Serves 3

INGREDIENTS

3/4 cup

French Green Lentils (144g)

2 cups

Water (472g)

2 tsp

Sesame Oil

8 oz

Shiitake Mushrooms (200g)

1/4 cup

Purple Onion (diced, 50g)

1 tsp

grated ginger*

1 tsp

grated garlic*

1 1/2 tbsp

Tamari

2 tsp

Maple Syrup

2 tsp

Prepared Thai Red Curry Paste

1 tsp

Sriracha

1 1/2 tsp

Liquid Aminos (or more Tamari)

1/4 cup

Peanut Butter (smooth or chunky, 70g)

1 tbsp

White Miso Paste

1 tsp

Grated Garlic*

1 tsp

Grated Ginger*

1

Lime (juiced)

1 tsp

Sriracha

1 tsp

Maple Syrup

3 tbsp

Hot Water (increase or decrease depending on consistency)

1 cup

Snow Peas or Snap Peas (trimmed and sliced into 1/4" pieces on the bias**, 100g)

1 cup

Carrots (julienne or grated, 76g)

3 tbsp

Scallions (sliced thin on the bias)

1 tbsp

Sesame Seeds

Thai Basil and/or Cilantro

Lime wedges