Ingredients

  • 2 teaspoons apple cider vinegar
  • 1 bay leaf
  • 1 can (8 ounces) tomato sauce
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 teaspoons chili powder
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground black pepper
  • 8 large iceburg lettuce leaves
  • 1/2 teaspoon kosher salt
  • 2 teaspoons light brown sugar
  • 1 tablespoon olive oil
  • 1 red or green bell pepper, finely chopped
  • 1 cup red lentils, rinsed and picked through
  • 1 large shallot, minced
  • 2 tablespoons tomato paste
  • 1-1/2 cups water
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon prepared yellow mustard

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a Dutch oven or large saucepot with lid, heat oil over medium heat.
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  • EQUIPMENT:

Step 2

  • Add bell pepper; cook 4 to 5 minutes or until softened, stirring frequently.
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  • Length: 4 minutes

Step 3

  • Add garlic, shallot and tomato paste; cook 1 minute, stirring constantly. Stir in remaining ingredients, except lettuce.
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  • Length: 1 minutes

Step 4

  • Heat to boiling over medium-high heat. Cover with lid, reduce heat to low and simmer 30 to 35 minutes or until lentils are tender, stirring occasionally.
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  • Length: 30 minutes

Step 5

  • Remove bay leaf.
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Step 6

  • Serve lentils wrapped in lettuce leaves.
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