Get Fun and Flavor with Butternut-Lentil Lettuce Cups
Butternut-Lentil Lettuce Cups
By Chef Katie Mae, Adapted from recipe by Erin Gleeson, Author of the Forest Feast cookbook
Makes 4 servings (eight 6-oz cups) | Ready in 30 minutes
Stores for 6 days in fridge (lettuce kept separate)
INGREDIENTS
- 2 cups cooked green lentils (1 cup uncooked)
- 1 red onion, diced
- 1 butternut squash, diced into ½-inch pieces
- 1 tablespoon fresh garlic, minced (about 6 cloves)
- 1 tablespoon fresh ginger, minced
- 2 teaspoons ground coriander
- 1 cup water
- 8 butter lettuce leaves
- ¼ cup fresh diced cilantro
DIRECTIONS
- In a large pot over medium heat, add onion, butternut squash, garlic, ginger, and coriander. Cover with lid to keep the moisture released from the veggies in the pan. Cook for 5 minutes, stirring occasionally.
- Add 1 cup of water and continue to cook for 5 to 10 minutes, until the squash is tender when poked with a fork.
- Stir the cooked green lentils into the squash and onion.
- Spoon mixture into the butter lettuce leaves. Garnish with cilantro and serve.
CHEF'S NOTES
My favorite way to enjoy this recipe is with a little salsa drizzled over the filled cups. Another great topping is my Better Than Sour Cream.
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