beautiful Bib lettuce for wrapping
1 cup red lentils, cook and set aside
1/2 tsp. fresh ginger, minced
1 tsp. dried lemongrass
juice of 1/2 lime
1/2 tsp. garlic chili sauce
1/2 Tbsp. peanut oil
1/2 Tbsp. sesame oil
1 Tbsp. soy sauce
1 Tbsp. agave nectar
1/2 tsp. Thai basil (or regular)
black pepper to taste
1 large onion
2 cloves garlic
1 lb. baby portobello mushrooms, cut in half then into thirds
2 cups shredded kale
small amount of veggie stock
In a bowl mix all of the sauce ingredients tog. and let marinate for at least half an hour.
Meanwhile, in a lg. skillet, saute the onion in veggie stock. When semi-cooked, add the mushrooms and garlic and cook till finished and not much liquid remains. Add the kale and cook about 3 to 5 minutes or until wilted. Add the lentils. Combine.
Add the marinated liquid at the end, stir to heat and cook the garlic.
Take a piece of bib lettuce and spoon 1 Tbsp. of the mushroom mixture into the center. Top with green onions if desired.
cooked mixture: spoon into lettuce cups and enjoy