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Dinner recipe · from the recipe book

Smoky Lentil Lettuce Wraps with Avocado Crema

Smoky, cumin-spiced brown lentils with sweet corn and peppers, tucked into crisp romaine and topped with a cool, tangy avocado-lime sauce.

Smoky Lentil Lettuce Wraps with Avocado Crema

Ingredients

  • 1 cup200 gBrown or green lentils, dryrinsed
  • 2½ cups600 gWater
  • 1 tbsp15 gOlive oil
  • 1 medium110 gYellow onionfinely diced
  • 1 medium119 gRed bell pepperdiced
  • 3 cloves9 gGarlicminced
  • 1 cup136 gCorn kernels, frozen
  • 2 tbsp32 gTomato paste
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1⅛ tsp3 gChili powder
  • ½ tsp3 gSalt
  • 1 cup diced150 gAvocadopitted
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1 lime, juiced44 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped
  • 5 cups chopped240 gRomaine lettuceseparated into whole leaves, washed and dried
  • 1 cup149 gCherry tomatoesquartered
  • ½ cup crumbled60 gQueso frescocrumbled

Steps

  1. Prepare the vegetables first: dice the onion and red bell pepper, mince the garlic, quarter the cherry tomatoes, chop the cilantro, crumble the queso fresco, and separate, wash and dry the romaine leaves.
  2. Put the lentils and all of the water in a saucepan, bring to a boil, then simmer uncovered for 20 to 25 minutes until tender but holding their shape. Drain off any leftover water.
  3. While the lentils cook, make the avocado sauce: mash or blend the avocado with the Greek yogurt, half of the lime juice, half of the cilantro and a pinch of the salt until smooth. Chill until serving.
  4. Heat the olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook for 6 minutes until soft. Add the garlic and cook for 30 seconds.
  5. Stir in the tomato paste, cumin, smoked paprika and chili powder and cook for 1 minute until fragrant. Add the frozen corn kernels straight from the freezer and cook for 3 to 4 minutes until thawed and hot.
  6. Add the drained lentils and the remaining salt, and cook for 3 to 4 minutes until heated through and lightly crisped in spots. Stir in the remaining half of the lime juice.
  7. Spoon the lentil filling into the romaine leaves, top with the cherry tomatoes, queso fresco, a spoonful of the avocado sauce and the remaining half of the cilantro, and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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