Thai Lentil Salad Lettuce Wrap — A healthy vegan and gluten free recipe for a Thai-inspired lunch. The peanut sauce is what makes it so incredibly delicious!
Aloha broha! Are we ready for a totally tubular Monday?!
…Sometimes Mondays give me the case of the Crush…
Besides the tornado warning downpours we had on Saturday the weekend was gorgeous here. I took advantage of the storm and gloomy weather for some yoga action. This lululemon routine pushed me just enough that I don’t immediately hate yoga per usual. At this rate I might be able to touch my toes before Thanksgiving.
Sunday morning started with a family breakfast at Papa John’s where I could still keep my tradition of pancakes going.
And just in case you were wondering that was a veggie sausage…which sounds so oxymoron-ish.
I even snuck in some stability work while getting my football fix on Sunday.
You’re doing it wrong.
I barely followed football last year, but am fully ready to get my guy on this season. After watching the Pats get pummeled in the second half (Indy fan in New England here), I headed out for my long run of 4 miles.
I tried focusing more on my form and holding a comfortable pace rather than pushing harder for speed. Besides being thirsty pretty much the entire time, I had a great run with no urge to stop or walk. Here’s what my splits looked like:
Mile 1: 9:20
Mile 2: 9:48
Mile 3: 9:40
Mile 4: 9:48
And yes, I DO actually own other running attire than this neon shirt. Now if I actually wear said clothes….
And after finally getting a taste of this, I am fully ready for Fall. Bring on the scarves, boots, and orchard-induced apple binges.
After my 21 day Restore, I’ve cut out a lot of my “carbs” in exchange for a crap ton of veggies, which has really helped with keeping my energy levels in check. While it is more paleo-ish, I still enjoy eating some legumes and beans so I wanted to work them back into my diet a bit.
For the most part, I have played around with lentils, because I think they are the cheapest, most nutritious, and easiest to prepare. Less than a buck a pound and full of fiber, iron, and some protein, lentils are easiest for me to love.
I also decided to soak them overnight to remove a majority of the phytates or “anti-nutrients” that prevent the absorption of all the nutrients locked inside. Soaking lentils has one of the highest removal rates for beans/legumes with about 70-75% of the phytates removed during soaking.
Just add lentils to a bowl, cover with an inch of water, and let sit on the counter overnight. Drain and rinse and cook as usual. But I bet they will take about half the time to cook, which is just another one of the perks of the soak.
And what better way to eat some more legumes than with the biggest legume con artist, and my biggest love out there. PEANUT BUTTER 😀
You could seriously spread this peanut sauce on a wet sponge and it would be delicious.
And while the weather is still in t-shirt range, serving in a lettuce wrap is totally acceptable. And who doesn’t like eating salads with your hands?! Silverware is so overrated.
- 1 cup lentils, cooked
- ¼ cup natural peanut butter
- 1 tbsp reduced-sodium soy sauce (Tamari for gluten-free)
- 3 tbsp rice wine vinegar
- 2 tbsp water
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp crushed red pepper
- ½ tsp ground ginger
- `1 roma tomato, chopped
- 1 small green bell pepper, chopped
- 8 romaine lettuce leaves, washed
- sriracha hot sauce (optional)
- Soak lentils at least 6 hours or overnight.
- Drain and rinse. Cook to package directions.
- In a medium bowl, combine peanut butter, soy sauce, vinegar, water, lime juice, garlic, red pepper, and ginger ginger. Whisk until combined.
- Add lentils to peanut sauce and stir to combine. Refrigerate for 30 minutes.
- Add lentil mixture to romaine leaves and top with chopped tomatoes and peppers.
- Top with a squirt of sriracha if desired
Now excuse me while I slather a shingle in this peanut sauce.
Make it a great day!
What’s your favorite sport to watch?
What do Sunday mornings consist of for you?