Vegan Lentil Lettuce Wraps

Ingredients

• Coconut oil

  2 tbsp or 27g

• Onions

  Raw

  1 small or 70g

• Lentils

  Mature seeds, cooked, boiled, with salt

  4 cup or 792g

• Vinegar

  Cider

  1 tbsp or 15g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  8 leaf, large or 120g

• Carrots

  Raw

  1 cup grated or 110g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Mangos

  Raw

  2 fruit without refuse or 414g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Alfalfa sprouts

  Sprouted seeds, raw

  1 cup or 33g

Directions

1. Rinse and dry the lettuce leaves. Peel and grate the carrots; slice the avocados; peel the mango and cut into thin strips. Rinse and drain the alfalfa sprouts. Peel and finely chop the onion.
2. Warm the coconut oil in a large skillet over medium heat. Sauté the onion until translucent, then add the cooked lentils and cook, stirring, until heated through, about 2 minutes. Season to taste with salt and black pepper.
3. Remove from heat and stir in the apple cider vinegar. To assemble, place a lettuce leaf on a plate and add a spoonful of warm lentils, grated carrots, avocado and mango slices, a drizzle of tahini, and a small handful of sprouts. Serve immediately.