Lentil and Mushroom Lettuce Wraps

Kcal: 320 |

P: 18 |

F: 9 |

C: 47 |

Fiber: 11

Ingredients

Brown/Green lentils (canned): 100g (1/2 cup), Mushrooms (cremini or button): 100g (1 cup, finely chopped), Carrot: 50g (1 medium, grated), Water chestnuts (canned, drained): 30g (1/5 cup, diced), Green onions: 20g (2 stalks, chopped), Garlic: 6g (2 cloves, minced), Ginger: 5g (1 tsp, grated), Soy sauce: 10ml (2 tsp), Hoisin sauce: 15g (1 tbsp), Rice vinegar: 5ml (1 tsp), Sesame oil: 5ml (1 tsp), Sriracha: 2ml (1/2 tsp, optional), Butter lettuce: 60g (6 large leaves), Cilantro (fresh): 5g (1 tbsp, chopped), Sesame seeds: 5g (1 tsp), Lime: 10g (1 wedge)

Nutritional info:

Meal Type: lunch

Dietary Suitable for: Vegan (excludes all animal products)

Cooking Time Minutes: 260

Suitable for Menopausal Status: Peri-menopausal

Recipe Instructions

1. Heat sesame oil in a pan, sauté garlic and ginger for 1 minute, add chopped mushrooms and cook for 5-7 minutes. 2. Stir in grated carrot, water chestnuts, and green onions, cook for 2 minutes. 3. Add canned lentils, soy sauce, hoisin sauce, rice vinegar, and sriracha, cook for 2 more minutes. 4. Remove from heat and let cool for 5 minutes. 5. Spoon the mixture into butter lettuce leaves, garnish with lime juice, sesame seeds, and cilantro.

Menopause Benefits

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