Lentil Salad Recipe

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

Everyone loves this dish – even if they don’t think they like lentils. It light & fresh – perfect for early spring all through summer!

  • 1 1/2 cups green lentils
  • 1 seedless english cucumber
  • 1 medium red onion
  • Handful of mint & 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.
  2. Cover lentils with water. Bring to a boil, reduce flame & simmer for 25-35 minutes until lentils are tender–BUT NOT MUSHY.
  3. It might be necessary to add a little more water during cooking process as lentils absorb the water.
  4. When lentils are tender drain. Pick out onions & garlic, discard.
  5. Peel cucumber, slice lengthwise & remove seeds. Dice into small pieces about the size of a lentil. Dice the red onion to the same size as well. Chop parsley & mint. When lentils are cool, combine with above ingredients.
  6. Juice the lemon & combine with double the amount of olive oil (1 part lemon juice/2 parts olive oil) and dress salad. Season with salt & pepper.

Member recipes are not tested by the CHOW food team.