Lentil and Walnut Lettuce Cups
Makes 1 serving

INGREDIENTS
160 g Cooked lentils (Cooked weight, green or brown. A pouch is already this.)
12 g Walnuts
120 g Little gem lettuce (One head, leaves separated and kept whole.)
30 g Spring onion
1 tbsp (15 g) Tamari
Juice of one Lime juice
One, chopped Fresh red chilli
A handful Fresh mint
A handful Fresh coriander
1 tsp (4 g) Toasted sesame oil
A thumb, grated Fresh ginger

METHOD
1. Toast the walnuts in a dry pan for three minutes until they smell nutty, then chop roughly.
2. Warm the lentils in the same pan with the sesame oil, ginger and the white parts of the spring onion for three minutes.
3. Off the heat, stir in the tamari, the lime juice, the chilli and the walnuts. Taste it. It should be sharp and salty, since the lettuce brings nothing but crunch.
4. Spoon into the lettuce leaves and top with torn mint and coriander. Eat with your hands.

Contains tree nuts, soya and sesame.

RECIPE NOTES
The dish is about the dressing. Lime and tamari on warm lentils, with a hot chilli, is the whole point; underseason it and it is lentils in lettuce.
Twelve grams of walnuts is about three halves and just over 80 kcal. They carry most of the fat on the plate.

Full recipe: https://www.getfuel8.com/recipes/lentil-walnut-lettuce-cups
