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Lentil Taco Lettuce Wraps with Sautéed Veggies & Lime Crema.

  • ½
    avocado
  • ½ head
    butter (Boston) lettuce
  • ½ small bunch
    cilantro
  • 1 clove
    garlic
  • ½ pint
    grape tomatoes
  • ½
    lime
  • 1
    red bell pepper
  • ½ medium
    red onion
  • ½ cup
    walnuts
  •  
    black pepper
  •  
    chili powder
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    oregano
  •  
    red lentils
  •  
    salt
  •  
    vegan mayonnaise
  • 1
    Rinse lentils under cold water and transfer to a small saucepan. Add water and bring to a boil, then reduce the heat to a simmer, cover with a lid, and cook until the lentils are just tender, 15 minutes.
    ½ cup red lentils
    1 cup water
  • 2
    Meanwhile, wash and dry the fresh produce.
    1 red bell pepper
    ½ pint grape tomatoes
    ½ avocado
    ½ small bunch cilantro
    ½ lime
    ½ head butter (Boston) lettuce
  • 3
    Seed bell pepper, slice into thin strips. Peel, halve, and thinly slice onion.
    ½ medium red onion
  • 4
    Preheat a skillet over medium heat. Once the skillet is hot, add oil and swirl to coat. Add onions, bell peppers, salt, and pepper; cook, stirring occasionally, until soft, about 8 minutes.
    1 tbsp extra virgin olive oil
    ¼ tsp salt
    ⅛ tsp black pepper
  • 5
    Quarter tomatoes and set aside.
  • 6
    Halve and pit the avocado; slice crosswise and then lengthwise to form cubes while still in the skin and scoop out with a spoon.
  • 7
    Shave the cilantro leaves off the stems; discard the stems and roughly chop the leaves. Set aside.
  • 8
    Finely chop walnuts and place in a medium bowl.
    ½ cup walnuts
  • 9
    Peel and mince garlic; add to the bowl with the walnuts.
    1 clove garlic
  • 10
    Add oil, water, and spices to the bowl.
    1 tbsp extra virgin olive oil
    1 tbsp water
    1 tsp chili powder
    ½ tsp oregano
    ½ tsp cumin
    ¼ tsp salt
  • 11
    Add the cooked lentils to the bowl and stir until well combined.
  • 12
    To make the crema, juice the lime into a small bowl; add mayo and whisk to combine.
    2 tbsp vegan mayonnaise
  • 13
    Separate the lettuce into leaves. Pile leaves, in stacks of two per wrap, onto plates. Top with lentil taco "meat", veggies, cilantro, and crema. Enjoy!