Best with Garlic Herb Marinated Baby Beets

Garlic Herb Beet Lettuce Wraps

Prep Time: 10 minutes // Cook Time: 10 minutes Servings: 4-6

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!

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