Photo of Lentil & Green Bean Lettuce Cups with Caesar Dressing by WW

Lentil & Green Bean Lettuce Cups with Caesar Dressing

Total Time
15 min
15 min
Enjoy this as a knife-and-fork salad or spoon the lentil mixture into the lettuce leaves for lettuce cups. For the lentils, you can use a canned variety or cook your own. Dried lentils don’t require soaking, but you will need to rinse them and pick through them, removing and shriveled lentils or debris. Green and brown lentils cook quickly and don’t become mushy when cooked, while red, orange, and yellow lentils do tend to become mushy when cooked, making them better suited for soups. The green beans are served raw in these lettuce cups, but you can roast or sauté them if you would like a softer bite.


Fresh lemon juice

2 tsp

Extra virgin olive oil

1 tsp

Light mayonnaise

1 tsp

Jarred minced garlic

tsp, very finely minced or crushed

Table salt

1 pinch(es)

Black pepper

1 pinch(es)

Romaine lettuce

2 cup(s), shredded, torn

Uncooked string beans

½ cup(s), cut into pieces, chopped

Cooked lentils

½ cup(s)

Grape tomatoes

½ cup(s), halved

Romaine lettuce

4 leaf/leaves, large

Grated Parmigiano-Reggiano

1½ Tbsp


  1. Stir lemon juice, oil, mayonnaise, garlic, salt and pepper together in a bowl. Add green beans, lentils and tomatoes; toss to coat. Divide among lettuce leaves; sprinkle with cheese.