How to Make Zesty Lentil & Veggie Lettuce Boats
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In a mixing bowl, combine cooked lentils, bell pepper, carrot, cucumber, parsley, and dill.
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In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and black pepper to make a vinaigrette.
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Drizzle vinaigrette over lentil mixture and toss to coat evenly.
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Arrange lettuce leaves on a platter. Spoon lentil salad into each lettuce leaf.
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Serve immediately as lettuce boats.
Pro Tips for Perfect Zesty Lentil & Veggie Lettuce Boats
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cooked lentils, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Zesty Lentil & Veggie Lettuce Boats?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Zesty Lentil & Veggie Lettuce Boats?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for cooked lentils?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.