Recipe: Lettuce Cups with Red Pepper Lentils (2024)

For the Quick Red Pepper Paste:

• 1

  (12-ounce) jar roasted red peppers, drained

• 1 teaspoon

  smoked paprika

• 1/2 teaspoon

  red pepper flakes

• 2 tablespoons

  olive oil

For the lentil balls:

• 1 tablespoon

  olive oil

• 1/2

  red onion, finely chopped (about 1/2 cup)

• 4 cloves

  garlic, minced

• 1/2 cup

  store-bought or homemade Quick Red Pepper Paste

• 1 teaspoon

  ground cumin

• 1 teaspoon

  sweet paprika

• 1 1/2 cups

  red lentils

• 1 to 2 teaspoons

  salt

• 3/4 cup

  bulgur wheat

• 1/2 cup

  finely chopped scallions, green parts only (from 1 to 2 scallions)

• 1 cup

  finely chopped fresh cilantro (from 1 bunch)

• 3 tablespoons

  freshly squeezed lemon juice (about 1 lemon)

• Freshly ground black pepper

For the pomegranate sauce:

• 1/4 cup

  pomegranate molasses, warmed

• 1/2 cup

  store-bought or homemade Quick Red Pepper Paste

For assembling the lettuce cups:

• 2 small heads

  butter lettuce, separated into leaves

To make the Quick Red Pepper Paste:

1. In a small food processor, blend the red peppers with the smoked paprika, red pepper flakes, and olive oil until it forms a thin paste or sauce. Leftover paste may be refrigerated in a covered container for up to 1 week.

To make the lentil balls:

1. In a 2-quart or larger saucepan, heat the olive oil and cook the red onion and garlic over medium heat for 5 minutes, or until soft and fragrant. Add 1/4 cup of the red pepper paste, the cumin, and paprika, and sauté for 30 seconds.

2. Stir in the red lentils and pour in 3 cups water and 1 teaspoon salt. Bring to a boil, then simmer for 10 minutes or until the lentils have softened. Stir in the bulgur wheat. Remove from the heat and cover the pan. Let the lentils and bulgur rest for 20 minutes, or until the mixture is thick and soft.

3. Stir in an additional 1/4 cup red pepper paste, as well as the scallions, cilantro, lemon juice, and a generous quantity of black pepper. Taste and add more salt and pepper if desired. Set aside to cool.

To make the pomegranate sauce:

1. In a small bowl, whisk together the warmed pomegranate molasses and red pepper paste until well combined. Taste and add more red pepper paste or salt and pepper if desired.

To assemble the lettuce cups:

1. When the lentil mixture has cooled, form it into walnut-sized balls or stubby cigar shapes, or don’t shape the lentil mixture if you’d rather not. Place one or two lentil balls or a dollop of lentil mixture in the center of a lettuce leaf, drizzle with sauce, and roll up the lettuce or pinch it closed like a taco to eat.

2. Eat immediately or refrigerate the lentil mixture for up to 3 days.