Lentil Salad with Cucumber

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup dry green or brown lentils
• •2 cups water
• •1 large cucumber, diced
• •1 bell pepper, diced
• •1 small red onion, finely chopped
• •1/4 cup fresh parsley, chopped
• •1/4 cup olive oil
• •2 tablespoons lemon juice
• •1 teaspoon Dijon mustard
• •Salt and pepper to taste

Instructions

1. 1

   Rinse the lentils thoroughly under cold water.

2. 2

   In a pot, combine the lentils and water. Bring to a boil, then reduce heat and simmer for 20 minutes until tender.

3. 3

   While the lentils are cooking, prepare the vegetables: dice the cucumber, bell pepper, and chop the red onion and parsley.

4. 4

   In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt and pepper to taste to make the vinaigrette.

5. 5

   Once the lentils are cooked, drain any excess water if necessary and let them cool slightly.

6. 6

   In a large bowl, combine the lentils, cucumber, bell pepper, red onion, and parsley. Pour the vinaigrette over the salad and toss gently to combine.

7. 7

   Serve the salad at room temperature or chilled. Enjoy!