Hummus Lentil Salad Lettuce Wraps

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.

Combine sour cream, hummus, lemon juice, salt, and ground black pepper to taste to make the dressing.

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.

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.

The recipe is gluten-free and vegetarian as written.