Sage Farms Cold Lentil Salad Lettuce WrapsSage Farms Cold Lentil Salad Lettuce Wraps


  • BEST.BIBB.EVER Butterhead Lettuce
  • 4 Mixed Color Sweet Mini Peppers – or 1 Red or Yellow Pepper – broiled and chopped into thin strips
  • ½ Cup Flat Leaf Parsley – Finely Chopped
  • ½ Cup Mint – Finely Chopped
  • 1 Shallot – Finely Chopped
  • 1 Cup Red Split Lentils 
  • 1 Whole Garlic Clove
  • ¼ Cup MECCA Herbs De Provence Oil
  • ¼ Cup MECCA Sicilian Lemon White Balsamic Vinegar
  • ¼ teaspoon Myer Lemon Herbs De Provence GARNISH Salt
  • Zest of 1 Lemon
  • Crumbles Chevre or any other cheese you desire for finishing touch
  • Broiled Asparagus (optional)

To construct:
As a starting note, I always make this a day in advance, for the more time it sits the more the flavors fuse – creating a delicious salad with layers of flavors. With that being said…..

Preheat the oven to 425 degrees. While it is preheating, place the peppers and asparagus in a single layer on a cookie sheet and brush them generously with oil. I used the Herbs De Provence Oil, yet any varietal will do. Before placing in the oven, sprinkle with the GARNISH Salt. This will aide in the flavors evolving during the cooking process. Place the cookie sheet in the oven and check the veggies after 10 minutes has passed. Turn the items and return to the oven for 10 minutes more. At this time, remove the peppers and asparagus from the oven and set aside to cool. As stated above, the asparagus is optional – however since asparagus season is passing so quickly, I am trying to enjoy as much local asparagus before the time is up! Moving on….

Next, measure and rinse the lentils. Once rinsed, place in a pot of boiling salted water along with a whole clove of garlic. Boil for 10 minutes, once they begin to become tender – but not too tender. You want them to stand up in a salad and not be mushy. Rinse them with under cold water, drain and remove the garlic before placing in a mixing bowl. At this point, add the broiled peppers, chopped mint and parsley, finely chopped shallot, ¼ cup oil, ¼ cup vinegar, ¼ teaspoon GARNISH Salt, and Zest of a Lemon. Mix thoroughly with a folding motion and place in a container to put in the refrigerator until the next day. If you wish, you may go ahead and eat it the same day as preparation, however, the flavors won’t be as robust. If you went ahead and broiled the asparagus, this too may be set aside in the refrigerator to be consumed later.

After the flavors have had a chance to develop, remove the cold lentil salad from the refrigerator. Plate desired amount of lettuce leaves on a plate. Fill each lettuce cup with several spoonful of the salad. Top with the crumbled chevre – this to me is the thing that ties ALL the flavors together! Creamy Chevre and citrusy, vinegary lentils…YUM! Add the asparagus and sprinkle a tad bit more of the beautiful finishing salts – and voila – a refreshing, light, and incredibly flavorful meal. Healthy and delicious!! ENJOY!


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