Salad Rolls with Lentil Filling

Steam lentils and oregano in warm oil. Add the soup, bring to a boil, simmer gently at low temperature for about 15 minutes. Put the lentils in a large enough bowl, add the aceto and oil, cool. Mix in feta, tomatoes and olives. Lay out about 12 lettuce leaves inside out, spread filling evenly on top, roll up.

Can be prepared: Cook filling 1/2 day ahead, refrigerate with lid closed, form rolls just before taking home.

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