Ingredients
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Green Split Pea Filling
- 1 tablespoon coconut oil
- 1 red onion (chopped)
- 2 medium carrots (chopped (about 3/4 cup))
- 2 celery stalks (chopped (about 3/4 cup))
- 1 tablespoon fresh ginger (minced)
- 2 garlic clove (minced)
- 1/4 cup tamari (gluten-free soy sauce)
- 2 tablespoons maple syrup
- 1 1/2 cup green split peas
- 3 cups water
- Juice from 1/2 lime
For Serving
- 1 head butter lettuce
- Shredded carrots (for garnish (optional))
- Chopped fresh cilantro (for garnish (optional))
Instructions
- Heat oil in a Dutch oven or large pot over medium-high heat.
- Sauté onion, carrots and celery until they start to soften, about 5 minutes. Add ginger and garlic and sauté until fragrant, about 1 minute.
- Add tamari, maple syrup, green split peas and water and bring the filling to a boil. Lower the heat and allow the filling to simmer until all of the liquid has absorbed and the green split peas are tender, stirring occasionally, about 45-60 minutes.
- Once liquid has absorbed, squeeze in juice from lime, stir and allow the filling to cool for at least 5 minutes.
- As filling is cooling, gently peel lettuce leaves away from head of lettuce and spoon filling into each leaf. Garnish with shredded carrots and fresh cilantro, if desired. Serve immediately. Leftover filling can be stored in an airtight container for up to a week. Store the lettuce leaves separately to help prevent them from wilting.
- Prep Time: 15 minutes
- Cook Time: 1 hour