Lentil Salad



  • 4 tomatillos⠀

  • 1 small onion⠀

  • splash of olive oil⠀

  • 1 cup lentils

  • 1 cucumber⠀

  • 1 medium-large tomato⠀

  • 1 bell pepper⠀

  • 2 cups chopped lettuce⠀


  • 1/4 cup olive oil⠀

  • 1 tbsp apple cider vinegar⠀

  • 1 tbsp dijon mustard⠀

  • garlic (1-2 tsp minced or 1/4-1/2 tsp garlic powder)⠀

  • black pepper⠀

crushed red pepper flakes (about 1 tsp)⠀


  1. Cook lentils on stovetop according to directions.⠀

  2. Cut tomatillos in half and slice onions. Brush with olive oil and roast in oven at 400 for 20-25 minutes until softened.⠀

  3. While lentils are cooking and tomatillos are roasting, dice cucumber, tomato, and pepper into small pieces.⠀

  4. To make dressing, whisk together oil, apple cider vinegar, dijon mustard, garlic, black pepper, and crushed red pepper flakes.⠀

  5. Mix together lentils, tomatillos, chopped vegetables, lettuce, and dressing.⠀

This salad is great as is or as a wrap. It makes enough for 4 servings with leftovers. Enough to eat as is and then the following day as a wrap.⠀

This salad recipe roughly follows the "formula" we posted about earlier. You can also use your favorite dressing if that suits your tastes better. No tomatillos? That's ok! We had some from our CSA share this week. Use whatever veggies you have in the fridge already or buy those that you prefer. The vegetables in this recipe are very interchangeable!⠀

Tara Felser