By Heather Nicholds
Phil and I like to eat with our hands sometimes, and lettuce wraps are one of our favorite forkless meals. This lettuce wrap is filled with a red lentil dip mixed with grated carrots and beets (the beets were steamed first) and sprinkled with toasted coconut.
The beets of course turned the whole dip red, but as I was mixing it in, it looked really pretty with the bright orange and red. It reminded me of confetti or something.
I love having bean dips on hand, because they let me whip together a really quick, tasty and filling lunch. I also love adding vegetables to bean dips to make them lighter and add lots of nutrients.
Red Lentil Dip
- 1/2 cup red lentils
- 1 Tbsp apple cider vinegar
- 1 Tbsp sunflower seed butter or tahini
- 1 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp ground cardamom
- salt to taste
I get a constant stream of questions about what I eat during the day, and what ideas I have for healthy meals. Now, in case you haven’t seen it, I do have a whole other site full of healthy vegan recipes.
The foods I make in those videos are actually what I eat on a regular basis, and I make them in lots of different variations. I’m going to start posting once a week with an idea of how I’ve made a variation to create a whole new meal.
I hope you guys like these new posts! Let me know what you think below 🙂
