Description
Fresh, crunchy, and full of flavor, this Lentil Cucumber Salad is the perfect light lunch or side dish.
Ingredients
- Dry Green or Brown Lentils: 1 cup
- Water or Veggie Broth: 3 cups
- Cucumber: 1 large, diced
- Red Onion: 1/4 cup, finely chopped
- Fresh Parsley: 1/2 cup, chopped
- Fresh Mint or Dill (optional): 2 tablespoons, chopped
- Olive Oil: 3 tablespoons
- Lemon Juice: 2–3 tablespoons
- Dijon Mustard: 1 teaspoon
- Salt and Pepper: To taste
Instructions
- Cook lentils in water or broth for 20–25 minutes until tender but not mushy. Drain and cool.
- Dice cucumber, chop herbs, and finely dice red onion.
- In a small bowl, whisk olive oil, lemon juice, Dijon, salt, and pepper.
- In a large bowl, combine lentils, cucumber, onion, and herbs.
- Pour in dressing and toss gently. Let rest 10–15 minutes before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Lentil Cucumber Salad