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Ingredients

¾ cup dry brown lentils cooking spray 1 (8 ounce) package gourmet mushroom blend, roughly chopped 1 cup matchstick-cut carrots, plus more for garnish 2 cloves garlic, minced, divided 2 tablespoons honey 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon peanut butter 1 tablespoon sriracha sauce 1 tablespoon Thai red chile paste 1 tablespoon minced fresh ginger root 1 tablespoon toasted sesame seeds 1 teaspoon sesame oil 6 large Bibb lettuce leaves

Nutrition Info

85.7 calories carbohydrate: 12.8 g cholesterol: : - fat: 3.1 g fiber: 1.5 g protein: 2.9 g saturatedFat: 0.4 g servingSize: - sodium: 458.5 mg sugar: 8.4 g transFat: : - unsaturatedFat: : -

Bring a pot of lightly salted water to a boil over medium-high heat. Stir in lentils. Reduce heat, simmer until tender, 15 to 20 minutes. Drain.
Heat a skillet over medium-high heat and spray with cooking spray. Add mushrooms, carrots, and 1 clove garlic, cook and stir until tender, about 5 minutes. Remove from heat.
Whisk honey, soy sauce, rice vinegar, peanut butter, sriracha sauce, chile paste, ginger, sesame seeds, and sesame oil together in a bowl until sauce is well blended.
Stir lentils and sauce into the mushroom mixture in the skillet until filling is combined and sauce is absorbed.
Arrange lettuce leaves on a plate. Place a spoonful of the filling in each leaf.

6 servings

A delicious and healthy take on restaurant-style lettuce wraps. Garnish with carrots, bean sprouts, sriracha sauce, and chopped peanuts.