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Spiced Lentil Salad Lettuce Wraps Recipe

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3.9 from 13 reviews

A vibrant and nutritious Spiced Lentil Salad Lettuce Wraps recipe featuring tender Puy lentils, roasted sweet potatoes, and a flavorful spiced dressing. This dish combines the warmth of cumin, cardamom, turmeric, and cinnamon with the sweetness of dates and maple syrup, creating a perfect balance of flavors wrapped in crisp bib lettuce leaves for a healthy, satisfying meal.

Ingredients

Lentil Salad

  • 1 1/2 cups dry Puy or beluga lentils
  • 1 large sweet potato (cut into 1/2 inch cubes)
  • 1/2 large red onion (chopped)
  • 1/2 cup dates (finely chopped)
  • 1/2 cup Castelvetrano olives (torn)
  • 1 small bunch parsley (chopped)
  • Bib lettuce (for serving)
  • Crumbled feta (optional, for serving)

Dressing

  • 1/4 cup olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 2 tsp Dijon mustard
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp cardamom
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • 1 tsp salt
  • 2 tbsp olive oil (for roasting sweet potatoes)

Instructions

  1. Preheat and prepare sweet potatoes: Preheat your oven to 400º F and line a rimmed baking sheet with parchment paper to prevent sticking and aid easy cleanup.
  2. Roast sweet potatoes: Toss the 1/2 inch cubed sweet potatoes with 2 tablespoons of olive oil and a pinch of salt. Spread them evenly on the baking sheet and roast in the oven for 30-35 minutes, or until crisp and golden on the edges.
  3. Cook lentils: While the sweet potatoes are roasting, place the dry lentils in a pot and cover with a couple inches of water. Bring to a boil, then lower the heat and simmer for 15-20 minutes until lentils are tender but not mushy. Drain and rinse under cold water to stop cooking and keep them firm.
  4. Make the dressing: In a jar with a tight-fitting lid, combine 1/4 cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, cumin, coriander, cardamom, turmeric, cinnamon, and salt. Shake vigorously to emulsify and meld the flavors.
  5. Combine salad ingredients: In a large mixing bowl, add the cooked lentils, roasted sweet potatoes, chopped red onion, finely chopped dates, torn Castelvetrano olives, and chopped parsley.
  6. Toss with dressing and serve: Pour the dressing over the salad (you may not need to use all of it) and toss gently to combine all ingredients evenly without mashing the lentils or sweet potatoes. Serve the mixture spooned into fresh bib lettuce leaves, optionally topped with crumbled feta for added creaminess and flavor.

Notes

  • You can substitute Castelvetrano olives with green olives if unavailable.
  • For a vegan version, omit the feta cheese or replace it with a vegan cheese alternative.
  • Make sure to rinse lentils after boiling to stop further cooking and preserve texture.
  • Adjust the quantity of dressing according to taste and to avoid soggy lettuce wraps.
  • This salad can be served warm or chilled based on preference.

Find it online: https://glowcooks.com/spiced-lentil-salad-lettuce-wraps-recipe/