Hummus Lentil Salad Lettuce Wraps

• 1-1/4 cup Dry French Green Lentils, Rinsed
• 2-1/2 cups Water
• 1 whole Dried Bay Leaf
• 1/2 teaspoons Salt
• 20 whole Pitted Kalamata Olives, Sliced Or Roughly Chopped
• 1/4 cups Finely Chopped Red Onion
• 1 whole Roma/plum Tomato, Seeded And Chopped
• 1 cup Chopped Celery Or Bell Pepper
• 1/3 cups Chopped Walnuts, Preferably Toasted
• 2 Tablespoons Chopped Fresh Herbs, Such As Parsley, Oregano, Or Even Mint
• 12 whole Large Leaves Of Romaine Or Bibb Lettuce
• FOR THE DRESSING:
• 1/3 cups Sour Cream (or Greek Yogurt, Preferably NOT Non-fat)
• 2/3 cups Plain Hummus
• 2 Tablespoons Fresh Squeezed Lemon Juice
• 1/2 teaspoons Salt
• 1 pinch Ground Black Pepper, Or More To Taste

1. Combine lentils, water, bay leaf, and salt in a medium saucepan over high heat. Bring to a boil, then simmer uncovered until lentils are tender but not falling apart, about 20 minutes. Drain, rinse with cold water, and remove the bay leaf. Transfer to a medium mixing bowl and set in the fridge to cool.
2. Combine sour cream, hummus, lemon juice, salt, and ground black pepper to taste to make the dressing.
3. Add olives, vegetables, nuts, and herbs to the lentils, then pour in the dressing. Stir gently until everything is well mixed and adjust seasoning as needed.
4. Serve lettuce leaves and lentil salad family-style, letting everyone scoop plenty of filling onto each piece of lettuce. If you have any of the salad ingredients leftover, serve as extra toppings. The lentil salad keeps well for a couple days in the fridge-just stir to remedy any separation caused by the water content of the tomatoes.
5. The recipe is gluten-free and vegetarian as written.

water, bay leaf, salt, olives, ubc, tomato, celery, walnuts, fresh herbs, bibb lettuce, dressing, sour cream, fresh squeezed lemon juice, salt, ground black pepper

Taken from tastykitchen.com/recipes/salads/hummus-lentil-salad-lettuce-wraps/ (may not work)