Description
A refreshing and nutritious Lentil Cucumber Salad featuring tender green or brown lentils, crisp cucumber, red onion, and fresh herbs tossed in a tangy lemon-Dijon dressing. Perfect as a light lunch or a vibrant side dish.
Ingredients
Scale
Legumes
- 1 cup dry green or brown lentils
- 3 cups water or vegetable broth
Vegetables & Herbs
- 1 large cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 2 tablespoons fresh mint or dill (optional), chopped
Dressing
- 3 tablespoons olive oil
- 2–3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Cook Lentils: Rinse the lentils thoroughly. Place them in a saucepan with 3 cups of water or vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes until the lentils are tender but not mushy. Drain and allow to cool.
- Prepare Vegetables and Herbs: While the lentils cook, dice the cucumber, finely chop the red onion, and chop the parsley and optional mint or dill.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified and well combined.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled lentils, diced cucumber, chopped red onion, and fresh herbs. Pour the dressing over the salad ingredients.
- Toss and Rest: Gently toss the salad to evenly coat all ingredients with the dressing. Let the salad rest for 10–15 minutes to allow flavors to meld before serving.
Notes
- Use vegetable broth instead of water to enhance the lentils’ flavor.
- Adjust lemon juice to your preferred level of acidity.
- Add chopped tomatoes or bell peppers for extra color and flavor.
- The salad can be stored covered in the refrigerator for up to 2 days.
- For a vegan option, this recipe is already vegan and vegetarian.
