Vegan Lentil Curry Lettuce Cups
If you are in the mood for spicy curry but want to avoid the extra carbohydrates from rice or roti, these lentil curry lettuce cups are just right for you! They are high in fiber and made from everyday ingredients that you can find in most fully stocked pantries.
I love the earthy taste of lentils, so I often use them as a meat substitute. My lentil meatballs are very popular amongst my readers. If you don’t mind the extra carbs, my Jamaican Lentil Patties are perfect.
Lentils are very healthy. They are high in fiber, protein, and iron. They are also heart-healthy, lower blood sugar, improve digestion, and are beneficial for weight loss. For more information on the benefits of lentils, click here.
Ingredients For Vegan Lentil Curry Lettuce Cups
-
- Butter Lettuce: A head of butter lettuce, recognized for its soft, tender leaves and mild flavor, serves as a delicate base or wrap. Make sure the leaves are washed and patted dry for crispness.
- Brown lentils: One cup of brown lentils, valued for their earthy flavor and firm texture, should be sorted, washed, and drained to ensure cleanliness.
- Coconut Oil: A tablespoon of coconut oil, used for sautéing, adds a hint of sweetness and a tropical aroma, enhancing the spice flavors.
- Small onion: finely chopped, it provides a sharp, aromatic base that sweetens upon cooking, adding depth to the dish.
- Garlic Cloves: Two cloves of minced garlic deliver a robust, pungent flavor essential for building the dish’s savory profile.
- Ginger: Two teaspoons of grated ginger offer a spicy, zesty kick, complementing the onion and garlic with warm, woody notes.
- Spring Onion: Chopped spring onion brings a mild, slightly sweet flavor and crisp texture, adding freshness.
- Medium Tomato: A chopped tomato adds moisture and mild tanginess, balancing the richness of the lentils and spices.
- Ground turmeric: A teaspoon adds vibrant color and a characteristic bitter, earthy flavor typical of many curries.
- Cumin: Half a teaspoon introduces a warm, earthy note with a hint of citrus, enhancing complexity.
- Paprika: offers a sweet and smoky flavor and subtle heat, deepening the dish’s flavors.
- Dried Thyme: Contributes a subtle, earthy herbal note that complements the other spices.
- Coconut milk adds creaminess and a rich, sweet flavor that tempers the spice heat and enriches texture.
- Water: Use two cups of water to cook the lentils, softening them and melding the flavors
- Cayenne Pepper: A quarter teaspoon provides a spicy kick, adjustable to taste.
How To Prepare Vegan Lentil Curry Lettuce Cups
- Heat oil in a large pot over medium-high heat. Add the onion, garlic, and ginger and cook for 2–3 minutes, stirring constantly.
- Add green onions, tomatoes, turmeric, and cumin. paprika thyme and cook for about 2 more minutes.
- Stir in the lentils to coat. Add coconut milk and water, bring the pot to a boil, cover it, and then reduce the heat to simmer for about 40 minutes, or until the lentils are tender and most of the liquid has been absorbed.
- Season with pepper and salt.
- Place lettuce leaves on a large platter. Add lentil curry filling and garnish with chopped cilantro and bell peppers. Serve immediately.
Fortunately, because of the ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Healthier Steps.
Vegan Lentil Curry Lettuce Cups
Equipment
Ingredients
- 1 head butter lettuce leaves washed and patted dry
- 1 cup brown lentils sorted, washed and drained
- 1 tablespoon coconut oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 2 teaspoons ginger grated
- 1 spring onion chopped
- 1 medium tomato chopped
- 1 teaspoon ground turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 cup coconut milk
- 2 cups water
- 1/4 teaspoon Cayenne pepper
- 1/2 teaspoon salt
- cilantro leaves chopped for garnish
- red and yellow bell peppers chopped for garnish
Instructions
- Heat oil in a large pot over medium-high heat. Add onion, garlic, ginger and cook for 2-3 minutes stirring constantly.
- Add green onions, tomatoes, turmeric, cumin. paprika thyme and cook for about 2 more minutes.
- Stir in lentils to coat. Add coconut milk and water. Bring to boil, cover pot and reduce to simmer for about 40 minutes or until lentils are tender and most of the liquid is absorbed.
- Season with pepper and salt.
- Place lettuce leaves on a large platter. Add lentil curry filling and garnish with chopped cilantro and bell peppers. Serve immediately.
