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Umami Lettuce Wraps

Oh Mommy Umami Lettuce Wraps

Course Appetizer, Main Course
Cuisine Asian, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


For the Sauce

  • 1/4 cup soy sauce gluten free, if preferred
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 2 tsp sesame oil
  • 1/2 tsp hot sauce (optional)

For the Lentils

  • 1 tbsp oil canola or peanut
  • 1 onion, yellow, chopped
  • 3 cloves garlic, minced
  • 1 inch piece ginger, peeled and minced
  • 1 cup lentils, red
  • 2 cups vegetable broth
  • 1/2 cup walnuts, chopped

To Serve

  • 1 head butter or iceberg lettuce leaves seperated but kept whole
  • 1 medium carrot cut into matchsticks or grated
  • 2 green onions, chopped
  • 2 tbsp sesame seeds, toasted


  1. For the sauce, in a small bowl, mix the ingredients together and set aside.

  2.  For the lentils, heat the oil in a frying pan over medium-high . When hot, add the onion, garlic and ginger and saute for about 5 minutes, until the onions softens and begins to brown.  

  3. Stir in the lentils and then the vegetable broth. Turn the heat to medium-low, cover, and simmer for about 10 minutes, until all the broth is absorbed and the lentils are cooked. Stir in the walnuts and about half of the sauce mixture, or to taste. 

  4. To serve, take a leaf of lettuce, fill it with the lentil-walnut mixture, top with carrot, green onions, and sesame seeds, and spoon as much sauce as desired over it all. Fold it like a taco and munch away!