Lettuce Wrap
Ingredients:
Lentil Filling:
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1 cup dry lentils (we recommend beluga or french lentils because they are delicious, but any variety will do. A great place to purchase lentils in bulk is Kea’au Natural Foods)
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3-4 cups vegetable broth, start with 3 cups and add more water if necessary. You don’t want the ‘stew’ to get too soupy
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2 tbsp olive oil or Virgin Coconut Oil
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1 onion, chopped
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4 garlic cloves, chopped
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1 celery stalk, chopped (optional)
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2 large carrots, chopped
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2 medium russet potatoes, cut into cubes
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2 tsp smoked paprika
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1/2 tsp salt
Directions:
- Place chopped onion in pan with Virgin Coconut Oil or oil of your choice
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Sautee for a few minutes until onions become fragrant
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Add garlic, celery, and carrots and sautee for a few more minutes
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Add the rinsed lentils, vegetable stock, and remaining spices and bring to a boil.
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Simmer on low for about 30-45 minutes, until the lentils are done
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After lentils cool, place on top of Puna Greens lettuce and fold the lettuce leaves over each other.
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Serve glazed Ali’i Mushrooms on the side (see photo above and recipe on the right)