Sweet & Sour Lentils and Mango Lettuce Wraps

• 12 cup dried brown lentils
• scant 1 1/2 cups water
• 18 teaspoon salt
• 1 generous dash pepper
• 2 tablespoons soy sauce (or coconut aminos for soy-free)
• 1 tablespoon almond butter (or peanut butter)
• 1 tablespoon asian chili paste (Sambal Oelek)
• 1 teaspoon sriracha sauce (optional or add more chili pasta or hot sauce to taste)
• 12 inch knob ginger, minced
• 1 garlic clove, minced
• 14 teaspoon garlic powder
• 1 teaspoon sesame oil
• 2 tablespoons maple syrup
• 2 tablespoons rice vinegar
• chopped ripe mango
• cilantro
• peanuts (optional)
• lettuce, of choice

1. Wash and soak the lentils for at least half an hour in warm water.
2. Drain, wash and add the lentils, salt, pepper and 1 1/2 cups water in a pan.
3. Cook covered on high heat.
4. Reduce heat to medium once the water comes to a rapid boil.
5. Check for doneness after 30 minutes.
6. Reduce heat to low-medium and cook uncovered until lentils are tender and the water is almost all gone.
7. (4-5 minutes).
8. If using cooked lentils from a can or slow cooked, add the sauce to the lentils, bring to a boil at medium and simmer for 4 minutes on low-medium.
9. In another bowl, mix all the sweet and sour sauce ingredients .
10. Add the sauce to the lentil pan.
11. Mix and cook for 5 minutes.
12. Taste and adjust spice if needed.
13. Load up lettuce leaves with the lentils, chopped mango, cilantro and peanuts, and serve.
14. Variations: Add water chestnuts or mushrooms to the lentils and sauce.
15. Use other toppings like mung sprouts, sliced cucumbers, carrot ribbons, crisp rice noodles.

brown lentils, water, salt, generous, soy sauce, almond butter, asian chili paste, sriracha sauce, ginger, garlic, garlic, sesame oil, maple syrup, rice vinegar, mango, cilantro, peanuts

Taken from www.food.com/recipe/sweet-sour-lentils-and-mango-lettuce-wraps-514182 (may not work)