Garlic Herb Beet Lettuce Wraps

What to do

1. 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.
2. Bring to a quick boil. Then turn down the heat to low and simmer for about 20-30 minutes until the lentils are tender.
3. Drain and remove bay leaf.
4. 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.
5. 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.
6. 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.
7. Drizzle with lemon tahini dressing and garnish off with spring onions, chives and sesame seeds. ENJOY!