Earlier this year, we celebrated the grand opening of our new downtown Napa store with catering by Felipe Lezama of Loncheria Fusion Kitchen. All the food was incredible, but these lentil ceviche salad cups were an instant favorite.

We always get excited when we spot the Loncheria food truck around Napa, and we're thrilled that he was kind enough to share this recipe with us.

Base:
2 cups uncooked Rancho Gordo Black Caviar Lentils, picked over and rinsed
1 cup uncooked Rancho Gordo Pardina Lentils, picked over and rinsed
2 medium red beets
5 garlic cloves (3 for roasting, 2 for cooking lentils)
¼ cup finely diced red onion (plus a little extra for cooking)

Aromatics & Texture:
1 English cucumber, small dice
¼ cup cilantro, thinly sliced (chiffonade)
¼ cup green onions, thinly sliced
2 tsp fresh mint, thinly sliced

Dressing:
½ cup extra virgin olive oil
¼ cup lime juice
Zest of 1 lime
¼ cup apple cider vinegar
Salt and black pepper, to taste

For Serving:
3–4 small heads romaine lettuce (or other greens)

Makes about 30 small servings

1. Cook the Lentils (keep them separate): 
   For each type, place in a pot with enough water to cover by a few inches.
   Add 1 garlic clove and a spoonful of diced onion to each pot.
   Bring to a boil, then reduce heat and simmer until tender (about 20–25 minutes).
   Drain and let cool completely.
2. Cook the Beets & Roast Garlic:
   Peel and dice the beets into small cubes.
   Boil or roast them until tender, then set aside to cool.
   Roast 3 garlic cloves in the oven (or in a dry skillet) until soft and fragrant, about 10–15 minutes.
3. Combine the Ingredients:
   In a large bowl, mix the cooled lentils, cooked beets, roasted garlic (mashed), cucumber, cilantro, mint, green onions, and diced red onion.
4. Make the Dressing: In a small bowl, whisk together olive oil, lime juice, lime zest, and apple cider vinegar. Add salt and pepper to taste.
5. Dress the Ceviche: Pour the dressing over the lentil mixture. Toss gently until everything is well combined and coated.
6. Serve: Spoon the lentil ceviche into romaine lettuce leaves or serve it over a bed of your favorite salad greens.