Lentil Cucumber Salad

About the Recipe

Ingredients

Makes 4 Servings

brown or green lentils (1 c (192 g))
tomato, diced (1 c (150 g))
cucumber, peeled and diced (1 c (150 g))
orange or red pepper, cubed (1 c (150 g))
garlic, finely chopped (1 clove)
olives, chopped (1 tbsp.)
fresh basil, chopped (1 tbsp (1.2 mL))
balsamic vinegar (1/4 c (60 mL))

Directions

1. Sort and rinse the dry lentils (brown or green) to make sure they have no stones and pour into a large pot of water.

   
   
   

2. Boil gently for 20 minutes or until tender. It should yield about 3 c (594 g) cooked. Strain and let cool on a tray in the refrigerator.

   
   
   

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

   
   
   

4. Serve the salad cold.

   
   
   

Nutrition Facts