Wild Mushroom Mediterranean Red Lentil Pilaf Salad


  • 1 pouch Tolerant Wild Mushroom Red Lentil Pilaf
  • 1-pint cherry tomatoes
  • ¼ cup plus 1 tablespoon olive oil, divided
  • 1 teaspoon fine sea salt, divided
  • ½ teaspoon black pepper, divided
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon minced fresh oregano or ½ teaspoon dried oregano
  • 1 garlic clove, minced or pressed
  • 1 packed cup baby spinach
  • 1 small salad or Persian cucumber, diced
  • ¼ cup halved pitted Kalamata olives
  • ¼ red onion, very thinly sliced
  • ¼ cup crumbled feta (optional)


  1. Cook Tolerant Wild Mushroom Red Lentil Pilaf according to package directions. Set aside.
  2. Preheat oven to 400℉. Line a sheet pan with parchment paper.
  3. On prepared sheet pan toss together tomatoes, 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until tomatoes have burst and are just starting to brown for about 15 minutes.
  4. While tomatoes roast, prepare the dressing. In a jar with a tight-fitting lid combine remaining ¼ cup olive oil, lemon juice, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, oregano, and garlic. Place lid on the jar and shake dressing vigorously.
  5. In a large serving bowl toss cooked red lentil pilaf with dressing to taste. When tomatoes are done, add them along with spinach, cucumber, olives, and onion and toss again to combine. Sprinkle with feta, if using, and serve immediately.
  6. Enjoy!