The finished recipe. Lentil and Walnut Lettuce CupsIngredients 1 to 6. 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 juiceIngredients 7 to 11. One, chopped Fresh red chilli. A handful Fresh mint. A handful Fresh coriander. 1 tsp (4 g) Toasted sesame oil. A thumb, grated Fresh gingerStep 1. Toast the walnuts in a dry pan for three minutes until they smell nutty, then chop roughly.Step 2. Warm the lentils in the same pan with the sesame oil, ginger and the white parts of the spring onion for three minutes.Step 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.Step 4. Spoon into the lettuce leaves and top with torn mint and coriander. Eat with your hands.
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