Cold Lentil Salad Recipe

Difficulty: Easy | Total Time: 40 | Active Time: | Makes: 6

Everyone loves this dish & asks for the recipe – even if they don’t think they like lentils. It light & fresh – perfect for summer!

  • 1 1/2 cups green lentils
  • 1 seedless english cucumber
  • 1 medium red onion
  • Handful of mint (cleaned & picked off the stem)
  • Handful of parsley (cleaned & picked off the stem)
  • Juice of one lemon
  • Salt & pepper
  • 1/2 of a yellow onion
  • 2-3 cloves of garlic
  • Olive oil
  1. In a pot, place lentils, 1/2 yellow onion & garlic cloves with skin removed. Cover lentils with water.
  2. Bring to a boil, reduce flame & simmer for 25-35 minutes until lentils are tender–BUT NOT MUSHY. It might be necessary to add a little more water during cooking process as lentils absorb the water.
  3. When lentils are tender drain. Pick out onions & garlic, discard.
  4. Peel cucumber, slice lengthwise & remove seeds. Dice into small pieces about the size of a lentil.
  5. Dice the red onion to the same size as well.
  6. Chop parsley & mint.
  7. When lentils are cool, combine with above ingredients.

Member recipes are not tested by the CHOW food team.