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Dinner recipe · from the recipe book

Spiced Lentil Walnut Lettuce Wraps

Warm, cumin-scented brown lentils with toasted walnuts tucked into crisp romaine, topped with a smoky charred pepper salsa and cool feta-yogurt drizzle.

Spiced Lentil Walnut Lettuce Wraps

Ingredients

  • 1 cup200 gBrown or green lentils, dryrinsed
  • 2½ cups600 gWater
  • ½ cup chopped50 gWalnutschopped
  • 1½ tbsp20 gOlive oildivided
  • 1 medium110 gYellow onionfinely diced
  • 3 cloves9 gGarlicminced
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 2 tbsp32 gTomato paste
  • 2 medium238 gRed bell peppercut into wide strips
  • 1 whole14 gJalapeñoseeded
  • 1 cup150 gCherry tomatoesquartered
  • ¼ cup chopped40 gRed onionfinely diced
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ¼ cup crumbled40 gFeta cheesecrumbled
  • ½ tsp3 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 5 cups chopped240 gRomaine lettuceleaves separated, washed and dried

Steps

  1. Cook the lentils: put the lentils and water in a pot, bring to a boil, then simmer uncovered 20 to 25 minutes until tender but holding their shape. Drain any leftover water.
  2. While the lentils cook, toast the walnuts in a dry large skillet over medium heat for 3 to 4 minutes until fragrant, then tip them onto a plate.
  3. Make the roasted pepper salsa: in the same skillet over high heat, add half the olive oil, then the red bell pepper strips and jalapeño. Cook 6 to 8 minutes, turning, until charred in spots and soft. Let cool slightly, then chop finely.
  4. In a bowl, stir the chopped peppers with the cherry tomatoes, red onion, half the lime juice, half the cilantro and one third of the salt. Set aside.
  5. Make the drizzle: in a small bowl, stir the Greek yogurt with the feta and the remaining half of the lime juice.
  6. Return the skillet to medium heat with the remaining half of the olive oil. Cook the yellow onion 5 minutes until soft, then add the garlic, cumin and smoked paprika and stir 30 seconds.
  7. Stir in the tomato paste for 1 minute, then add the cooked lentils, the toasted walnuts, the remaining two thirds of the salt and the black pepper. Cook 3 to 4 minutes, lightly mashing some lentils, until the mixture is warm and clings together.
  8. Spoon the lentil filling into the romaine leaves, top with the roasted pepper salsa and the feta-yogurt drizzle, and finish with the remaining half of the cilantro.

Contains: Milk, Tree nuts.

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

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