What to do
- Sift through the dried lentils and pick out any brown bits. Rinse the lentils under cold running water. Transfer into a saucepan and add water/broth and the bay leaf.
- Bring to a quick boil. Then turn down the heat to low and simmer for about 20-30 minutes until the lentils are tender.
- Drain and remove bay leaf.
- In the meantime prepare the tahini lemon dressing. In a food processor add tahini, avocado oil, lemon juice, mustard, garlic, water, salt and pepper. Process until completely smooth. Set aside.
- In a large pan sear shallots in a little bit of olive oil until fragrant. Add lentils and sear over low heat for 5 minutes. Add salt and pepper for taste.
- Assemble lettuce wraps. Fill each piece of butter lettuce with ¼ cup of cooked lentils and 2-3 wedges of garlic herb marinated baby beets.
- Drizzle with lemon tahini dressing and garnish off with spring onions, chives and sesame seeds. ENJOY!
What you’ll Need
Lentil Beet Wraps
Butter lettuce
1 cup green lentils
3 cups water/vegetable broth
2 shallots
1 bag Garlic Herb Marinated Baby Beets
Salt and pepper
Garnish: sesame seeds, spring onions, chives
Garlic Lemon Tahini Dressing
½ cup tahini
2 tbsp avocado oil
fresh lemon juice, 1 lemon
1 tsp dijon mustard
2-3 garlic cloves
⅓ cup water
Salt and pepper