Lentil Boats

Lentil Boats

If you’re like me, you like a recipe that is quick, easy, packs in a lot of nutrients and of course is delicious! Lucky for you this recipe checks all those boxes (and maybe a few more). It is made with inexpensive ingredients, most of which you probably already have on hand! The first time I made this meal was on a complete whim using some random ingredients we had leftover before grocery shopping day.

The first time I made this recipe I used a frozen veggie mix of broccoli, cauliflower, peppers and corn. This time I made it with fresh broccoli, cauliflower and green and red peppers. I didn’t have any corn on hand though. I’ve made this with a few variations each time and it is delicious every time so feel free to get creative!

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For this recipe I made lettuce boats and used the romaine leaves as a “taco shell” for the filling. You can easily convert this recipe to a “taco salad” if you prefer. Simply chop the lettuce, add the filling on top and drizzle on the dressing. I usually use the left over lettuce that isn’t big enough as a salad the next day.

I love how simple this recipe is and that it still packs in a ton of nutrients. Lentils are little protein powerhouses. They are also an excellent source for iron, B vitamins, magnesium, zinc, potassium and so much more! They definitely don’t get the attention they deserve if you ask me. Lettuce not forget about the wraps. (See what I did there. LOL!!) I love using romaine lettuce for the wrap, but they actually provide a lot of nutrients as well such as Vitamins A, C & K.

Okay, now let’s dive in to the steps.

Method

First I preheat my oven to 375° and chop my sweet potatoes. I use two large sweet potatoes and chop them into small cubes. I like them to be pretty small to fit on the boats. Then I sprinkle on salt, pepper, garlic powder and paprika. If you like spicy food you could add some cayenne. I roast the sweet potatoes for about 20-30 minutes or until they edges start to brown.

While the sweet potatoes are roasting I start cooking my lentils in veggie broth (see my recipe for veggie scrap broth here.) I use about 1 1/2 cups of lentils and I cover them with veggie broth. I never measure my broth (or anything for that matter). I usually cover the lentils completely and then add a little extra. I like my lentils to be really plump. It takes about 20-30 minutes to cook the lentils thoroughly on a medium high heat.

Next I move on to washing/chopping veggies. First I wash and chop my romaine lettuce. I like to pull the biggest and sturdiest leaves off to use as the boats. The smaller pieces and the broken pieces I will chop into small pieces and I will make a salad using the leftover lentil mix for lunch the next day.

Then I let my lettuce leaves dry on a dishcloth while I chop and prep the rest of the veggies. If you are using a frozen mix you would skip this part and go right to mixing the sauce.

For the dressing I mix about 3/4 cup of tahini, half of 1 lemon, 2 tbsp. of coconut aminos, and about 1/2 tsp. of garlic powder. I mix it really thoroughly and then slowly add filtered water until it is the consistency I like. I prefer it to be thick, but runny enough to drizzle on top the boats. I also like to add dulse granules, but this is optional. I like to add dulse to savory meals a few times a week for iodine.

When my lentils have absorbed about 2/3 of the veggie broth I will add the chopped veggies in. This would also be when you would add your frozen corn if you are using it. I will cook them until all of the broth is absorbed and the veggies are soft.

Finally, I assemble my lettuce boats and drizzle on the tahini sauce!

For Lilly I make a deconstructed version and mix in the sauce.

Some of the items I listed here are hard to find in stores. Such as coconut aminos and dulse granules . I purchase them from Thrive market and it saves me 25-50% off retail prices on 6,000+ organic, non-GMO, and sustainable products. You can use my referral link here and get 25% off your first order! http://thrv.me/bSno3t (I am not affiliated with this company and this is not a sponsored post.)

There you have it! Super quick and easy! Thanks for stopping by and make sure to let me know if you give this a try! Tag me on Instagram  and Facebook so I can see how you put this recipe to use! If you like what you see make sure to subscribe to my emails to stay up to date!

Check out some of my other recipes posts
My Vegan Go-to Breakfasts
Apple Cinnamon Oatmeal
Tofu Scramble

Lentil Boats

  • Servings: 4-6
  • Difficulty: easy
  • Print

A simple, nutritious weeknight meal everyone will love.

Ingredients

  • 2 large sweet potatoes
  • 1 1/3 cups dried lentils
  • 3 cups of vegetable broth
  • 2-3 carrots
  • 1 large head of broccoli
  • 1 head of cauliflower
  • 1 cup of corn
  • 1-2 heads of romaine lettuce
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika

Dressing Ingredients

  • 3/4 cup tahini
  • 2 tbsp coconut aminos
  • juice of 1 half of a lemon
  • 1/2 tsp garlic powder
  • enough water to reach desired consistency
  • dulse granules or flakes (optional)

Directions


  1. Preheat oven to 375°
  2. Chop sweet potatoes and add to baking pan. Sprinkle them with salt, pepper, garlic powder and paprika. Cook for 20-30 mins or until edge are lightly brown.
  3. Add lentils to a sauce pan and cover with vegetable broth. Cook on a medium high temperature.
  4. Wash lettuce and lay on a dish towel to dry. Separate the large leaves to use as wraps. Smaller pieces can be chopped to be used in a salad.
  5. Chop veggies
  6. Prepare tahini dressing by adding all the dressing ingredients except water to a bowl or measuring cup and stirring until well combined. Then slowly add water a little at a time while stirring until desired consistency.
  7. Once 2/3 of broth has been absorbed from the lentils add veggies and stir occasionally until all the broth is absorbed.
  8. Add sweet potato and lentil mix to lettuce and drizzle on dressing.
  9. Enjoy!