Chef:  Katie Mae
Makes:  4 servings (eight 6-oz cups) 
Prep Time:  10 minutes
Cook Time:  20 minutes
Total Time:  30 minutes

INGREDIENTS

  • 2 c cooked green lentils (just over 1 c uncooked, takes 20 minutes)
  • 1 red onion, diced
  • 1 butternut squash, diced into ½-inch pieces
  • 8 garlic cloves, minced
  • 1 T fresh ginger, minced
  • 2 t ground coriander
  • 1 c water
  • 8 butter lettuce leaves
  • ¼ c of cilantro, diced

DIRECTIONS

  1. In a large pot over medium heat, add onion, butternut squash, garlic, ginger and coriander.
  2. Cover with lid to keep the moisture released from the veggies in the pan. Cook for 5 minutes, stirring occasionally.
  3. Add 1 c of water and continue to cook for 5 more minutes, or until the squash is tender when poked with a fork.
  4. Stir in cooked green lentils. Spoon mixture into the butter lettuce leaves. Garnish with cilantro and serve.

TIPS

  1. Stores for 6 days in fridge (lettuce kept separate)
  2. My favorite way to enjoy this recipe is with a little salsa drizzled over the filled cups. 
  3. Another great topping is my Better Than Sour Cream recipe from my Mexican Plantz eCookbook.

Find more recipes from Katie Mae at PlantzSt.com

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