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Lentil Larb Moo Lettuce Wraps | Culinary Cool

Lentil Larb Moo Lettuce Wraps

Course Main Course
Cuisine Thai
Keyword Fish Sauce, Ginger, Lentils


  • 1 cup uncooked green lentils
  • 3 cups water
  • 1 lime zested and juiced, adjusting to taste
  • 2-4 tbsp fish sauce adjusting to taste
  • 1 tbsp brown sugar
  • 1 tbsp canola oil
  • 2 cloves garlic finely minced
  • 1 tbsp finely grated fresh ginger
  • 1/2 jalapeño deseeded and finely chopped
  • 1 tsp red pepper flakes optional
  • romaine iceberg or butter lettuce leaves
  • julienned carrots
  • julienned cucumber
  • 2 scallions sliced (green parts only)
  • any other vegetables you love
  • lime wedges for serving


  • Rinse the lentils under cold water.  Place in medium saucepan with 3 cups of water and bring to a boil.  Reduce heat to low and simmer for about 15 minutes, or until tender. Drain any excess water.
  • In a small bowl, mix together lime zest and juice, fish sauce, and brown sugar.  Set aside.
  • In a large sauté pan over medium heat, add canola oil.  Add garlic, ginger, jalapeño and red pepper flakes (if using).  Cook for about 30 seconds, until aromatic. Add cooked lentils to the pan, and mix to combine.
  • Add in the lime/fish sauce mixture and stir until the sauce has been absorbed.  Adjust flavours to suit your taste by adding more lime or fish sauce. You want to have a balance between the lime and salty fish sauce.
  • Serve lentil larb moo on lettuce leaves with carrots, cucumbers, scallions, or any of your favourite vegetables.  Serve with lime wedges on the side to squeeze on the lettuce wraps.