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Lentil Taco Lettuce Wraps with Sautéed Veggies & Lime Crema.

  • 1
  • 1 head
    butter (Boston) lettuce
  • 1 small bunch
  • 2 cloves
  • 1 pint
    grape tomatoes
  • 1
  • 2
    red bell peppers
  • 1 medium
    red onion
  • 1 cup
    black pepper
    chili powder
    extra virgin olive oil
    red lentils
    vegan mayonnaise
  • 1
    Rinse lentils under cold water and transfer to a medium 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.
    1 cup red lentils
    2 cup water
  • 2
    Meanwhile, wash and dry the fresh produce.
    2 red bell peppers
    1 pint grape tomatoes
    1 avocado
    1 small bunch cilantro
    1 lime
    1 head butter (Boston) lettuce
  • 3
    Seed bell peppers, slice into thin strips. Peel, halve, and thinly slice onion.
    1 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.
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ 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.
    1 cup walnuts
  • 9
    Peel and mince garlic; add to the bowl with the walnuts.
    2 cloves garlic
  • 10
    Add oil, water, and spices to the bowl.
    2 tbsp extra virgin olive oil
    2 tbsp water
    2 tsp chili powder
    1 tsp oregano
    1 tsp cumin
    ½ 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.
    ¼ cup 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!