Thai Lentil and Quinoa Lettuce Cups
with mango and cucumber salsa

Name: Thai Lentil and Quinoa Lettuce Cups
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 oz Cucumbers, diced; 2 Mangos, diced; 1 tsp Vinegar, rice; 2 cloves Garlic, chopped; 3 Tbsp Soy sauce, low-sodium; 1/4 tsp Sugar; 1/2 tsp Red pepper flakes (opt); 8 leaves Mint, fresh, finely chopped; 1/4 cup Cilantro, finely chopped; 1 Limes, wedges; 12 leaves Lettuce, butterhead (sub outer leaves from hearts of Romaine); 1 Tbsp Water; 1 tsp Cornstarch; 2 cups Lentils, cooked (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions); 1 Tbsp Oil, cooking; 1/3 cup Peanuts; for serving Hot sauce (opt); 3/4 cup Quinoa, uncooked; 1 1/2 cups Stock, any type

Active: 30 Total: 30

Original GF Paleo Vegetarian

In Thailand, larb is the name for a super simple dish of finely chopped protein sauteed with a bit of seasoning and tossed with fresh herbs and lime juice. We've given this dish a Cook Smarts twist by serving it in lettuce cups. This meal was last featured in 2019.
Smarts: As you might guess, larb is usually very spicy, so don't hesitate to add extra red pepper flakes or hot sauce if you'd like to serve it that way.

Ingredients

Metric

Servings:

Mango and Cucumber Salsa:

Cucumbers - 8 oz , diced
Mangos - 2 , diced
Vinegar, rice - 1 tsp

Thai Lentil and Quinoa Lettuce Cups:

Garlic - 2 cloves , chopped
Soy sauce, low-sodium - 3 Tbsp
Sugar - 1/4 tsp
Red pepper flakes (opt) - 1/2 tsp
Mint, fresh - 8 leaves , finely chopped
Cilantro - 1/4 cup , finely chopped
Limes - 1 , wedges
Lettuce, butterhead - 12 leaves (sub outer leaves from hearts of Romaine)
Water - 1 Tbsp
Cornstarch - 1 tsp
Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
Oil, cooking - 1 Tbsp
Peanuts - 1/3 cup
Hot sauce (opt) - for serving

Quinoa:

Quinoa, uncooked - 3/4 cup
Stock, any type - 1 1/2 cups

Prep

Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Make sauce - Chop garlic. Combine garlic, soy sauce, sugar, and red pepper flakes. (Can be done up to 5 days ahead)
Mint / Cilantro / Limes / Lettuce - Prep as directed. Combine mint and cilantro. Store limes and lettuce separately. (Can be done up to 5 days ahead)
Cucumbers / Mangos - Prep as directed.
Make slurry - Whisk together water and cornstarch.
Lentils - If using canned lentils, drain.

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Make

Combine cucumbers, mangos, and vinegar.
Heat a wok or large skillet with oil over medium-high heat. Add sauce and bring to a simmer. Give cornstarch slurry a stir and add to sauce. Simmer for 1 minute to let sauce thicken slightly.
Stir in lentils and quinoa.
Remove lentils / quinoa from heat and stir in mint and cilantro. Squeeze half the lime wedges over top.
Assemble lettuce cups by filling lettuce leaves with lentils / quinoa, peanuts, and hot sauce (if using). Squeeze extra lime wedges over top. Serve mango cucumber salsa on the side or spoon some onto lettuce cups if you’d like. Enjoy!

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Thai Lentil and Quinoa Lettuce Cups with mango and cucumber salsa