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Persian Lentil Stew

Thank you Mount Zero Olives


•    1 cup Mount Zero Persian Red Lentils, soaked in a bowl of cold water for 2 hours and then rinsed well and strained
•    1 bunch Dutch carrots, chopped into 2cm pieces                                                     
•    1/2 bunch Kale, leaves removed and thinly sliced                                                 
•    1 red onion, finely diced                                                                                       
•    2 cloves garlic, finely diced                                                                                  
•    6 whole black peppercorns
•    2 bay leaves
•    1 cinnamon stick
•    2 tbsp sweet Paprika
•    1 tbsp ground coriander
•    1 heaped tsp ground cumin
•    1/2 tsp turmeric powder
•    1 tbsp tomato paste
•    1 tsp Garam Masala
•    3 tbs Mount Zero Extra Virgin Olive Oil
•    Mount Zero Pink Lake Salt
•    Coriander leaves, and fresh lemon wedges, to serve

1.    Heat the olive oil on medium heat in a large saucepan. Add the peppercorns, bay leaf and cinnamon stick and sauté for 1 minute. Add the red onion and cook, stirring frequently for another 4 minutes. Add the garlic and cook for 1 minute.
2.    Add the Paprika, coriander, cumin, turmeric powder and sauté for about a minute until fragrant. Try to make sure the spices don't stick to the bottom of the pan, adding a little more oil if necessary. Add the tomato paste and cook for another minute, until everything is well combined.
3.    Add 1.25 litres of water to the onion and spice mix and bring to the boil. Add the Persian Red Lentils, bring to the boil again then reduce heat to a low boil. Cook uncovered for 30 minutes then add the carrot.
4.    Cook for another 15 minutes, or until lentils are tender and most of the liquid has evaporated and add the Kale. Cook for another 5 minutes.
5.    Remove from heat and add Garam Masala and salt to taste, stirring through thoroughly. Leave to sit for 15 minutes. Serve with rice or couscous, a wedge of lemon and garnished with fresh coriander leaves.


Sweet Potato and Coconut Milk with Brown Rice and Lentils

Thank you Katie at the Kitchen Door


Slightly adapted from Sprouted Kitchen Bowl + Spoon. 

Serves 6.

•    2-3 large sweet potatoes, peeled and cut into 1/4 inch thick slices
•    2 TBS olive oil
•    sea salt and pepper to taste
•    3 TBS coconut oil, divided
•    1 large yellow onion, peeled and diced
•    1 tsp ground turmeric
•    1 TBS curry powder
•    2 TBS freshly grated ginger (from a 1 inch piece of ginger)
•    4 c. vegetable or chicken broth
•    3/4 c. orange juice
•    1 c. coconut milk
•    2 large shallots, peeled and minced
•    1 1/2 c. cooked black lentils
•    3 c. cooked brown rice
•    yogurt, for serving
•    fresh minced cilantro, for serving

1.    Preheat the oven to 400°F. Toss the sweet potatoes with the olive oil, salt, and pepper and spread out on a large rimmed baking sheet. Roast until tender when pierced with a fork, about 25 minutes. Remove from the oven and set aside.
2.    Melt 2 TBS of the coconut oil over medium heat in a large saucepan. Add the onion and saute until translucent, about 3 minutes. Add the turmeric, curry powder, and ginger and saute until fragrant, 2 minutes more. Add the roasted sweet potato and broth and bring to a boil, then reduce heat to a simmer. Simmer for 2o minutes, then remove from heat and carefully transfer to a blender. Add the orange juice and coconut milk and blend until very smooth. Season to taste with salt and pepper. Set soup aside.
3.    In a small frying pan, melt the remaining 1 TBS of coconut oil over medium heat. Add the shallots and saute until translucent, about 2 minutes. Add the cooked lentils and saute until crispy, another 2 minutes. Remove from the heat.
4.    Scoop a 1/2 cup of brown rice into each bowl. Pour soup over the rice, then top with lentils, yogurt, and cilantro.


Japanese-Style Lettuce Wraps 

Thank you Australian Beef 


Serves 2 

•    300g beef mince
•    2 tsp sunflower oil
•    3 tsp miso paste
•    5cm piece ginger, peeled
•    1 tbsp rice vinegar
•    ½ carrot
•    ½ red capsicum
•    ½ cucumber
•    ½ avocado, slice
•    6-8 baby cos lettuce leaves, to serve
•    100g bean thread noodles, to serve

1.    Heat oil in a large frying pan and cook beef mince over high heat until browned. Stir through miso paste and check for seasoning, add a little extra if desired, cook for another 5 minutes until cooked through.
2.    Finely slice ginger and then slice into julienne, or fine batons. Place in a small bowl with rice vinegar and allow to pickle for 10 minutes. Reserve 1 tablespoon for garnish and chop the rest and fold through the cooked mince.
3.    Soak the lettuce leaves in iced water and finely chop the carrot, red capsicum and cucumber into thin 2cm pieces.
4.    Soak bean thread noodles in cold water for 10-15 minutes, then drain, pour over boiling water and drain again. They should now be very tender.
5.    To serve, fill lettuce leaves with a little noodles, then the carrot, capsicum and cucumber. Top with mince, a few slices of avocado and some julienne pickled ginger.


Soba Noodles with Kale, Slivered Brussels Sprouts and Sesame Dressing

Thank you Katie at the Kitchen Door 


Adapted slightly from Vegetable Literacy. 
Serves 3-4.

•    8 oz. soba noodles
•    8 tsp sesame oil, divided
•    1 bunch Tuscan kale OR one 5-oz box baby kale
•    sea salt
•    8 Brussels sprouts
•    1 clove garlic
•    1 TBS brown rice wine vinegar
•    1 tsp soy sauce
•    1 TBS sesame seeds, toasted in a dry skillet until golden
•    2 pinches red chile flakes
•    handful of slivered chives or scallions

1.    Bring a large pot of salted water to a boil, then cook the soba noodles according to package directions. Drain, then toss with 3 tsp of the sesame oil.
2.    While the noodles are cooking, prepare the veggies. Wash and dry the kale. If using large, Tuscan kale, remove the leaves from the stems, then, working in batches, stack the leaves, roll them up tightly, and slice into thin ribbons. Place the ribbons in a large bowl. If using baby kale, simply put the clean dry leaves into the bowl. Add 2 tsp of the sesame oil and 1/4 tsp sea salt, then massage with your hands until the leaves have started to shrink and glisten.
3.    Remove the outer leaves from the Brussels sprouts, cut off the bottom stem, then slice them as thinly as possible, using a mandoline (carefully!) if you have one. Cut the slices into slivers, then toss with the kale.
4.    Pound the garlic into a paste with 1/8 tsp salt in a mortar and pestle. Whisk in the rice vinegar, then the remaining 3 tsp sesame oil, then the soy sauce, until you have a smooth dressing. Pour over the kale and Brussels sprouts and toss to coat. Toss with the cooked noodles, sesame seeds, and red chile flakes. Finish with chives or scallions, and serve at room temperature or chilled.

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Location & Contact

Unit 8, 177 Arthur St , Homebush West
NSW, Australia • 2140

02 9763 7337 | sales@lettucedeliver.com.au

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