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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!
extra virgin olive oil
red wine vinegar
salt and fresh cracked black pepper
English cucumber (the kind that comes wrapped in plastic)
red onion, thinly sliced
cherry tomatoes, halved or quartered
fresh mint leaves, finely sliced
salt and fresh cracked black pepper to taste
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 before serving, and check for seasonings.
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.
https://theviewfromgreatisland.com/lentil-salad-recipe-with-cucumber-and-mint-recipe/ June 25, 2020