We have teamed up with Countdown to share these Lentil Taco Lettuce Wraps. Spring is one of our favourite seasons of year because of all of the delicious produce available.
We’re lucky enough to get our hands on locally-grown produce from the supermarket here in NZ. Countdown has direct relationships with growers across the country to deliver high quality produce at affordable prices.
These Lentil Lettuce Wraps are perfect as a meat-less Monday option for the family, the kids will even love making and eating them too! 😊
NOTES & SUBSTITUTIONS:
Swap the carrot and courgette for your favourite seasonal vegetables, or what ever vegetables you have in the fridge at the time. Finely chopped broccoli and asparagus is another tasty combo!
The lentils can be swapped for any other legume such as red beans, black beans or chickpeas.
The lentil tomato mixture freezes well and perfect to make as part of your weekend food prep for tasty workday lunches.
Lentil Taco Lettuce Wraps
1 small onion, finely chopped
2 garlic cloves, crushed
2 carrots, grated
2 courgettes, grated
1 cup cooked lentils (or 1 tin)
1 cup cooked quinoa (about 1/4 cup raw)
1 tin of chopped tomatoes
2 Tbsp tomato paste
1 tsp mixed herbs
1 tsp paprika
1 tsp curry powder
1 Tbsp tamari sauce (or soy sauce)
1 ripe avocado
1 tomato, finely diced
2 tsp sweet chili sauce
Salt and pepper to season
1 whole iceberg lettuce
Greek or coconut yoghurt
Heat a tsp of coconut oil in a large pan on medium heat. Fry the onion until soft.
Add the carrot, courgette and garlic to the pan and fry until soft.
Add the rest of the ingredients and cook for a further 3-5 minutes until combined an hot.
To make the guacamole, mash the avocado and mix in the tomato, sweet chili sauce, salt and pepper.
To serve, fill a lettuce leave with the lentil taco mixture, top with a big spoonful of guacamole, yoghurt and coriander.
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