First off, I just have to ask: who else is excited about not being at work right now? I am sure that there are others out there who are enjoying a four-day weekend, and for those of you who are not…well, you can at least be excited about the fact that it is Friday! 🙂 I took a vacation day today from work so that I could come home and spend the 4th of July weekend with my family, friends, and sweet puppy dogs. And I am so glad that I did! There is nothing quite like sitting on the coach with your feet propped up and doing some blogging :). So, whether you are at work right now or are enjoying the day off like me, I hope you had a fabulous 4th and will continue to have a great weekend!
Now that we are all cheery from that, I have a confession to make. I have been a bad blogger. Am I the only person out there who makes up a recipe, takes pictures of the dish, eats it (and the leftovers), and then forgets to post about it for over a month? It is a little embarrassing to admit ;), but I have done this multiple times. Perfect example? This dish:
I made this recipe well over a month ago. In fact, it may have even been two months ago? And…I forgot to share it! It is not because the dish was not delicious (it seriously was), I am just apparently a bit absent-minded when it comes to some of my blogging habits. But don’t worry. I am sharing this Asian-inspired dish with you today. Trust me, this one was well worth the wait!
Lentil and Mushroom Lettuce Wraps
1 cup lentils, dry
water (for cooking lentils)
1/4 cup Bragg’s Liquid Aminos (or soy sauce)
1/2 cup vegetable broth
1 TB garlic
1/2 TB sriracha sauce
2 tsp red curry paste
1 tsp cumin
cinnamon, a pinch
fine sea salt, to taste
black pepper, to taste
water, for cooking
1/2 small yellow onion, diced
1 bunch green onions, diced (reserve half of these for topping)
8 oz sliced baby bella mushrooms
hearts of Romaine lettuce leaves
1. Cook lentils according to package directions.
2. Combine Liquid Aminos, vegetable broth, garlic, sriracha sauce, curry paste, and seasonings into medium bowl. Whisk until well combined. Set aside.
3. In a large skillet, heat a thin layer of water over medium-high heat until very hot. Once hot, lower the heat to medium and add in yellow onions, green onions, and mushrooms. Cook for approximately 8 to 10 minutes, or until softened. Add additional water, as necessary.
4. Stir in cooked lentils and sauce. Heat over medium-low heat for approximately 5 to 10 minutes, or until warm and of desired thickness.
5. Serve the lentil and mushroom mixture in hearts of Romaine lettuce leaves and top each wrap with sliced green onions.
I do not think that it is any secret that I have been loving lettuce wraps, lately. And this is actually the dish that started it all. So how did I just “forget” about it? Beats me! 😉 But of all of the lettuce wrap recipes that I have shared with you lately, I think that this one is my favorite. I just love a good Asian-inspired wrap.
I attempted to serve up this dish in a somewhat fancy presentation because, let’s be honest, it is more fun that way! Whether or not I was successful is another story.
My Lentil and Mushroom Lettuce Wraps may not be the prettiest of dishes that I have written about on my blog, but don’t let that fool you. They are delicious! A bit messy, but delicious! A little mess is worth a tasty meal, right?
Have a fabulous Friday and a great start (or continuation) to your weekend!