Serves 4

• 1 cup (200g) red lentils, rinsed
• 1 1/2 cups (375mL) Vitasoy Protein Enriched Ricemilk
• 1/2 tsp coconut essence
• 1 tbs sesame oil 1
• tbs grated ginger
• 1 garlic clove, crushed
• 1 small red chilli, deseeded, finely chopped
• 1 red capsicum, finely diced
• 1 red onion, finely diced
• 1 carrot, finely diced
• 10 button mushrooms, finely diced
• 2 celery stalks, finely diced
• 3 green spring onions, thinly sliced
• 1 tbs lime juice
• 1 tbs coriander leaves, finely chopped, plus sprigs to garnish
• 12 small iceberg lettuce cups

Step 1 Place lentils, Vitasoy Protein Enriched Ricemilk and coconut essence in a saucepan. Bring to the boil, then simmer over medium heat, uncovered, for 5 minutes. Remove from the heat, cover and stand for 5 minutes.

Step 2 Heat oil in a non-stick pan over high heat. Cook ginger, garlic, chilli, capsicum, onion, carrot, mushrooms and celery for 3-5 minutes. Add lentils and mix well. Cool, then stir in spring onion, lime and coriander.

Step 3 Spoon lentil mixture into lettuce cups and serve topped with extra coriander sprigs.

NUTRITIONAL ANALYSIS Per serve: Energy 677kj; Protein 6.9g; Total Fat 6g of which Saturated Fat 0.9g; Carbohydrates 20.5g; Calcium 148mg