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Miso Lentil Lettuce Tacos

Updated: Sep 26, 2018

… say that 10x fast!

This is my version of #tacotuesday, a vegetarian lentil taco wrapped in lettuce with Dave’s Gourmet Korean Food Miso dressing drizzled on top. O M G. So good.

My body isn’t a big fan of corn, and totally rejects wheat and wheat gluten, so when it comes to tacos and burritos — I have to get creative. Enter: bowls and lettuce wraps.

I will warn you, lettuce wraps are definitely not first date food, especially when there’s a dressing involved. You’ll need a few napkins, and be willing to get down and dirty. If I’m making these for on-the-go lunches, I chop the lettuce and turn these babies into a salad instead (the salad version being more first date friendly, you know, if you were wondering).


Miso Lentil Lettuce Tacos | Serves 3


  • 1/2 cup Dried Lentils

  • 1 cup Water

  • 3-4 Stalks Celery

  • 1/2 Red Onion — or 1 small

  • 1 tbls Ghee (swap Coconut Oil to make Vegan)

  • 1 tbls Ginger

  • 1 tsp Turmeric

  • Salt and Pepper to taste

  • A head of lettuce

  • Miso Dressing (I use Dave’s Gourmet Korean Food’s, local to the farmers markets in L.A. Could find equivalent at your local grocery store)


  1. Combine lentils and water in a sauce pan. Cover, cook 15 minutes or until lentils absorb all water.

  2. While the lentils are cooking, chop the celery and onion.

  3. Melt ghee in wok or pan

  4. Cook celery and onion for 12 - 15 minutes, or until softened.

  5. Add cooked lentils (should be about 1 cup when cooked)

  6. Stir in ginger, turmeric, salt and pepper

  7. Cook for 2 - 3 minutes longer

  8. Place a few pieces of washed lettuce on plate. Fill lettuce with lentil mix.

  9. Drizzle miso dressing on top.


There you have it! Pretty darn simple and pretty darn tasty. 

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