Thai Lentil Salad Lettuce Wrap — a healthy, vegan, gluten-free lunch inspired by Thai flavors. The creamy peanut sauce is the star.
Aloha! Ready for a fresh start to the week?
Last weekend brought dramatic downpours and some sunshine. I used the rainy stretch for an at-home yoga session that actually pushed me—enough to make me enjoy it instead of dreading it. I followed a short lululemon routine that left me feeling stretched and energized.
Sunday began with a family pancake breakfast, keeping my pancake tradition alive. I kept things light and veg-forward, including a veggie sausage alongside the pancakes. Later I squeezed in some balance work while catching a bit of football. After watching the Patriots struggle in the second half (I’m an Indy fan living in New England), I headed out for a steady four-mile run focused on maintaining good form and a comfortable pace.
My splits were consistent: Mile 1 — 9:20, Mile 2 — 9:48, Mile 3 — 9:40, Mile 4 — 9:48. I concentrated on form instead of speed, and it felt great to finish without needing to walk.
Now that the weather hints at fall, I’m excited for cozy layers, boots, and apple orchards. After completing a 21-day Restore program, I’ve shifted away from many refined carbs and toward lots of vegetables, which helped steady my energy. Although I leaned more paleo for that period, I still enjoy legumes and wanted to bring lentils back into my regular meals.
Lentils are affordable, nutritious, and simple to cook — high in fiber, iron, and plant protein. I like to soak mine overnight to reduce phytates, which can inhibit nutrient absorption. Soaking lentils can remove a significant amount of those anti-nutrients and often shortens cooking time.
To soak: place lentils in a bowl, cover with about an inch of water, and leave them at room temperature overnight. Drain, rinse, and cook according to package directions — they’ll usually cook faster after soaking.
For these Thai-inspired lettuce wraps, the peanut sauce pulls everything together. Creamy natural peanut butter mixed with tangy rice wine vinegar, lime, a splash of soy or tamari, garlic, ginger, and a touch of crushed red pepper creates a perfect balance of savory, sweet, and bright flavors. It’s versatile enough to go on vegetables, grains, or even a sandwich.
When the weather’s still warm, serving the lentil salad in lettuce leaves keeps the meal light and fun. Eating with your hands is part of the experience — no fork required.
Thai Lentil Lettuce Wraps {Vegan, GF}
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- Author: Sinful Nutrition
- Yield: 4
Ingredients
- 1 cup lentils, cooked
- ¼ cup natural peanut butter
- 1 tbsp reduced-sodium soy sauce (use tamari for gluten-free)
- 3 tbsp rice wine vinegar
- 2 tbsp water
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp crushed red pepper (adjust to taste)
- ½ tsp ground ginger
- 1 roma tomato, chopped
- 1 small green bell pepper, chopped
- 8 romaine lettuce leaves, washed
- Sriracha hot sauce (optional)
Instructions
- Soak lentils for at least 6 hours or overnight.
- Drain, rinse, and cook according to package instructions.
- In a medium bowl, whisk together peanut butter, soy sauce (or tamari), rice vinegar, water, lime juice, minced garlic, crushed red pepper, and ground ginger until smooth.
- Toss the cooked lentils with the peanut sauce. Refrigerate for about 30 minutes to let flavors meld.
- Spoon the lentil mixture into romaine leaves and top with chopped tomato and bell pepper.
- Finish with a squirt of sriracha if you like extra heat.
Notes
To make this gluten-free, use a certified gluten-free soy sauce such as tamari.
- Category: Main Dish
[Tweet “A #glutenfree and #vegan Thai-inspired lunch! Thai Lentil Salad Lettuce Wraps #meatlessmonday”]
Now excuse me while I slather a shingle in this peanut sauce.
Make it a great day!
What’s your favorite sport to watch?
What do Sunday mornings look like for you?