Description
This Lentil Cucumber Salad is a delightful combination of crisp cucumbers, hearty lentils, and juicy cherry tomatoes, all tossed in a zesty lemon dressing. Perfect for summer picnics or casual dinners, this dish is not only visually stunning but also packed with nutrients. Enjoy the explosion of fresh flavors that will leave your taste buds craving more!
Ingredients
Scale
- 1 cup green or brown lentils
- 2 cups English cucumbers, finely chopped
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- ¼ cup freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse lentils under cold water. In a medium pot, combine lentils with 3 cups of water and bring to a boil over medium heat.
- Reduce heat to low and simmer uncovered for 20-25 minutes until tender but not mushy. Drain excess water and let cool.
- While lentils cool, finely chop cucumbers, cherry tomatoes, and red onion.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- In a large mixing bowl, combine cooled lentils with chopped veggies. Drizzle with dressing and toss gently until well coated.
- Add chopped parsley and mix one last time before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg