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  1. Recipe

Lentil Cucumber Salad

4 servings

Source: Dora Stone, chef and photographer, founder of and

This colorful lentil salad is easy to make and packed with protein and fiber! Pair it with whole grain pita and fruit.

About the Recipe

198 Calories · 13.2 g Protein · 9.9 g Fiber
Gluten-free · Nut-free

Serve cold, either alone or with a salad of your choice.

Optional: serve with a gluten free pita.


Makes 4 Servings

  • brown or green lentils (1 cup)
  • tomato, diced (1 cup)
  • cucumber, peeled and diced (1 cup)
  • orange or red pepper, cubed (1 cup)
  • garlic, finely chopped (1 clove)
  • olives, chopped (1 tbsp.)
  • fresh basil, chopped (1 tbsp.)
  • balsamic vinegar (1/4 cup)


  1. Clean the lentils to make sure they have no stones and pour into a large pot of water.

  2. Boil gently for 20 minutes or until tender. Strain and let cool on a tray in the refrigerator.

  3. In a large bowl, mix the lentils with the remaining ingredients. Season with salt and pepper.

  4. Serve the salad cold.

Nutrition Facts

Per serving

Calories: 198
Fat: 1.0 g
     Saturated Fat: 0.2 g
     Calories from Fat: 4%
Cholesterol: 0 mg
Protein: 13.2 g
Carbohydrates: 36.0 g
Sugar: 6.3 g
Fiber: 9.9 g
Sodium: 37 mg
Calcium: 53 mg
Iron: 5.0 mg
Vitamin C: 40.4 mg
Beta-Carotene: 1,966 mcg
Vitamin E: 0.6 mg

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