Lentil and Cucumber Salad
Lentil Salad Recipe with Cucumber and Mint is a simple and refreshing side dish or light lunch. I'll show you how to cook healthy dried lentils so they're tender, not mushy!
Servings: 6 servings
Ingredients
- 1 cup dried lentils
- 3 Tbsp extra virgin olive oil
- 2 Tbsp red wine vinegar
- salt and fresh cracked black pepper, to taste
- 1/2 English cucumber, (the kind that comes wrapped in plastic)
- 1/4 red onion, thinly sliced
- 1 cup cherry tomatoes, halved or quartered
- 4 fresh mint leaves, finely sliced (about 2 Tbsp)
Instructions
- Cover the lentils with 2 inches of cold water and cook until tender. Drain and put into a bowl. Toss immediately with the oil, vinegar, and salt and pepper to taste.
- Dice the cucumber and add to the bowl with the lentils. No need to peel an English or Persian cucumber because the skin is thin. If you use a regular cucumber, you'll need to peel it.
- Add the onions, tomatoes, and mint to the bowl and toss again. Season to taste with salt and pepper. Chill until ready to serve. Toss and taste before serving; add more salt and pepper if needed.
Notes
Variations on this lentil salad
- If you're not a fan of mint, try using fresh basil or even dried Italian herbs.
- Use canned chickpeas in place of lentils.
- Reader Suzann suggests adding feta cheese to the salad, which I think is a great idea.
Nutrition
Serving: 1 · Calories: 186 kcal · Carbohydrates: 22 g · Protein: 9 g · Fat: 7 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Sodium: 394 mg · Potassium: 409 mg · Fiber: 10 g · Sugar: 2 g · Vitamin A: 189 IU · Vitamin C: 8 mg · Calcium: 28 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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