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+ servings

Lentil and Tempeh Lettuce Wraps

Servings 4


  • 15 oz cooked lentils I used canned lentils
  • 8 oz tempeh chopped into small pieces
  • 3-4 garlic cloves
  • 2 tablespoons chopped cilantro plus more for serving
  • 1 tablespoon chopped green onion
  • 1 egg
  • 2-3 tablespoons olive oil
  • ½ teaspoon cumin
  • salt + pepper to taste
  • 1 cup shredded pepper jack cheese
  • 6-8 large lettuce leaves


  • Carefully remove the lettuce leaves from the base (if you bought a whole head of lettuce). Thoroughly rinse and pat dry each leaf. Or you can use a salad spinner if you have one (I don't). Just make sure your lettuce is clean.
  • Combine the lentils (drained), tempeh, minced garlic, cilantro, and green onion. Heat a large skillet over medium heat. Add a tablespoon or two of olive oil. Cook the egg, scrambling it. This makes the filling kind of like stir fry. To the skillet add the lentil mix. Sprinkle in the cumin plus a little salt and pepper. Cook until everything is warmed through. Toss the cheese over the hot mixture, just so it will melt a little. Then fill the lettuce leaves with the filling.
  • Serve with a little chili sauce or sriracha and extra cilantro.