Spicy Lentils & Mince Lettuce Wraps

Lentil & Mince Wraps 003a

With a crunchy wrap and mildly spiced filling these wraps are a great family meal and ideal for summer eating. It’s also a good way to get the kids to eat their veg – there is cabbage in the mince mixture, then a selection to top it with and lettuce leaves to act as a wrapper.

I love this sort of meal for causal entertaining too, as you can get everything ready in advance, set it out and allow everyone to
assemble their own wrap – if someone doesn’t like something there is no big fuss they just don’t include it in their wrap.

Spicy Lentils and Mince Lettuce Wraps

Sometimes I toss together the diced tomatoes, radishes and cucumbers then dress with a little olive oil and season with salt and pepper and serve on the side as a salad which can be spooned on top of the mince mixture in the lettuce cups.

Serves 4

1 cup French green (Puy) lentils
3 cups water
olive oil
1 medium onion (200g), diced
2 cloves garlic, crushed
2 tsp ground cumin
1 medium heat fresh chilli, thinly sliced
300g beef, lamb or pork mince
¼ cabbage (250g), finely shredded
250g tomatoes, diced or cherry tomatoes, halved
1 bunch radishes (250g), diced (optional)
1 cucumber (200g), seeded and diced (optional)
8 iceberg lettuce cups
¼ cup roughly chopped coriander
sea salt and freshly ground black pepper, to taste

1              Place lentils and water in saucepan and bring to the boil over a medium heat. Reduce heat and simmer for 20-25 minutes or until lentils are tender. Drain reserving 1 cup of cooking liquid.

2              Place 1 tbsp olive oil and onion in a large frying pan over a medium heat and cook for 4-5 minutes or until onions starts to
soften. Add garlic, cumin and chilli and cook for 3-4 minutes or until fragrant.

3              Add mince and cook, stirring and breaking up mince over a high heat or until mince is brown. Add cooked lentils and cook,
stirring for 5-10 minutes longer or until lentils begin to brown. Add reserved cooking liquid and cook, stirring occasionally, for 5 minutes longer or until liquid reduces and mixture is moist but not soupy. Add cabbage and cook, stirring for 3-4 minutes longer or until
cabbage wilts. Add coriander, season to taste with salt and pepper and toss to combine.

4              To serve, place tomatoes in a bowl, drizzle with a little olive oil and season with salt and pepper. Place sliced radishes and
cucumber, if using, in separate bowls. Arrange lettuce leaves on a serving platter. Transfer mince/lentil mixture to another bowl.

5              Arrange all bowls and serving platter on the table and allow each person to assemble their own meal by placing some mince/
lentil mixture in a lettuce cup, then top with tomatoes, radish and cucumber – wrap lettuce around filling and eat. Have plenty of
napkins on hand!

Happy cooking and eating.

Recipe by Rachel Blackmore

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