Southwest Lettuce Boats

For a delicious and easy meal that is filling, healthy, and budget-friendly, give these fun Southwest Lettuce Boats a try! They are perfect for beginners and can be customized any way you like.

This recipe is high in protein and fiber and other nutrients, and low in fat with zero cholesterol.

Southwest Lettuce Boats

Serves about 4

½ cup lentils

2 small red potatoes

½ cup (cooked or canned, drained) kidney beans

1 yellow onion

8 ounces mushrooms

½ cup zucchini

Romaine Lettuce leafs

[Taco seasoning packet {read ingredients to ensure it's vegan -- some contain milk or other non-vegan ingredients} OR about 1 tsp each: cumin, garlic powder, onion powder, smoked paprika, chili powder; dash salt and pepper]

Add about a cup of water to a large pan and add lentils on medium heat. Cook for about 5-10 minutes.

Simply dice veggies into the size you like. Add in each veggie as you finish cutting them. I like to start with those that take the longest to cook, such as mushrooms, then onion, etc.

Once all veggies are in the pan, cook until desired consistency, usually about 10 additional minutes. Add in small amounts of water as it cooks to cook from sticking to pan.
Stir in seasonings.

Serve in a lettuce leaf. I like to add Forager unsweetened yogurt and some chopped cabbage in the bottom of mine.

Don't like lettuce? You can use a collard leaf or even a corn or flour tortilla.

Don't like zucchini or something else listed? Don't add it!

Love bell peppers and corn? Add them in. Make it however is good for you. I also usually toss in some quinoa when I cook the lentils.

File under: WFPB, whole food, easy dinner, free recipe, healthy, no cholesterol, lose weight, fiber, protein, vegan, meatless Monday, vegetarian, weeknight dinner, eat more plants