Korean Spiced Lentil Rice Wraps Recipe

About this recipe

Dive into the vibrant flavors of Korea with this delightful dinner recipe: Korean Spiced Lentil Rice Wraps. Perfect for vegetarians and packed with nutrition, these wraps combine tender soy protein mince, spiced basmati rice, and a medley of fresh vegetables. Wrapped in crisp lettuce leaves, each bite delivers a satisfying crunch and a robust combination of savory, spicy, and tangy notes. This dish is not only diabetic-friendly but also high in protein, making it ideal for gym-goers or anyone looking to maintain their health goals. Quick to prepare in just 35 minutes, it’s a fantastic choice for weekday dinners or light meal prep. The wraps are versatile, easy to serve, and pair well with a refreshing cucumber garnish. Enjoy a taste of Korean-inspired cuisine while fueling your body with wholesome ingredients.

Ingredients

• NaN Trs Lentils Red (Masoor Dall)
• 250G Tilda Wholegrain Basmati Rice 250g
• 6 Per Pack Gran Luchito Soft Burrito Shell Tortilla Wraps
• 1 L Africa'S Pure Palm Cooking Oil 1L
• 50G Black Garlic Cloves, 50G
• 100 g Yorkshire English Carrots 100G
• 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
• 100G Radish Kimchi, 100G
• 75G Greenfields Berbere Spice Blend, 75G
• - Amoy Dark Soy Sauce
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 400G Holland & Barrett Vegan Soy Protein Mince
• - Maldon Sea Salt
• - Leaves Lime Kaffir Organic Fresh Dried Lime Leaves Natural Lime Leaves
• 1 Piece Cucumber 1Pc

Instructions

1. 1. Rinse the basmati rice under cold water and cook it in a saucepan with double the water for 15 minutes until tender.
2. 2. Peel and finely chop the garlic, carrots, chayote squash, and daikon radish into thin matchstick pieces.
3. 3. Heat palm cooking oil in a skillet over medium heat and sauté the garlic for 1-2 minutes until fragrant.
4. 4. Add the chopped vegetables to the skillet and stir-fry for 5 minutes until slightly softened.
5. 5. Season the vegetables with the Moroccan spice blend, soy sauce, and rice vinegar, then stir well to coat evenly.
6. 6. In a separate pan, cook the soy protein mince with a splash of water for 7-8 minutes, stirring occasionally.
7. 7. Combine the cooked rice, stir-fried vegetables, and soy protein mince in a large mixing bowl.
8. 8. Adjust the seasoning with Maldon sea salt and mix thoroughly to integrate all the flavors.
9. 9. Wash and pat dry the lettuce leaves, ensuring they are intact and pliable for wrapping.
10. 10. Place a small portion of the rice and vegetable mixture onto each lettuce leaf.
11. 11. Roll the lettuce leaves gently into wraps, folding the edges to secure the filling.
12. 12. Arrange the wraps neatly on a serving plate and garnish with thinly sliced cucumber for added freshness.