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Lentil Salad
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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. 1In a pot, place lentils, 1/2 yellow onion & garlic cloves with skin removed.
  2. 2Cover lentils with water. Bring to a boil, reduce flame & simmer for 25-35 minutes until lentils are tender–BUT NOT MUSHY.
  3. 3It might be necessary to add a little more water during cooking process as lentils absorb the water.
  4. 4When lentils are tender drain. Pick out onions & garlic, discard.
  5. 5Peel 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. 6Juice 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.

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