- 1 celery stalks
- 1 tablespoons ginger
- ½ cup Shredded Carrots
- 1/2 can water chestnuts small
- 1 Cloves garlic minced
- 1 cup kale
- 1 cups Red Lentils
- 3 Romain Lettuce Leaves
- Creamy Thai Sauce (Optional)
- Cook Lentil according to package directions.
- In a heated pan, water sauté ginger, carrots, garlic and celery until vegetables are tender but not overcooked.
- Stir in water chestnuts and lentils.
- Serve in lettuce “cups” and drizzle with Creamy Thai Sauce.
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