Lentil Tempeh Lettuce Cups (variation on sang choy bow)

Lentil Tempeh Lettuce Cups 1

  • 1 tbs extra virgin coconut oil 
  • 7 thin slices tempeh, chopped into small pieces
  • 4 tbs cooked lentils (i.e. from a can)
  • 1 tsp ground coriander
  • 1-2 tbs tamari or soy sauce
  • pepper
  • some greenery ( e.g. carrot leaves, spinach)
  • handful parsley
  • 2 lettuce leaves
  • drizzle of tahini 

Fry tempeh in oil until browned, then add lentils and greens. Stir in coriander, tamari/soy and pepper and fry for another minute or so on medium-low heat. Mix in the parsley and serve on top of lettuce leaves with a drizzle of tahini.

This would also be lovely served on toast or with rice.

Lentil Tempeh Lettuce Cups


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