If you are looking for a fresh, vibrant, and wholesome dish to brighten up your meal rotation, this Lentil Cucumber Salad Recipe is an absolute must-try. Bursting with lively colors and flavors, it perfectly balances hearty lentils and crisp cucumber with zesty lemon and fragrant herbs, creating a medley that is as nutritious as it is delicious. Whether as a light lunch or a refreshing side, this salad brings a wonderful harmony of textures and tastes that will keep you coming back for more.
Ingredients You’ll Need
Though this Lentil Cucumber Salad Recipe flourishes with simple ingredients, each one plays a crucial role in delivering that perfect taste and texture combination. From the earthy lentils that add body and protein, to the crunchy cucumbers and fresh herbs that inject brightness and color, every item is essential.
- Dry Green or Brown Lentils: Use 1 cup for a hearty base that holds up well and soaks up dressing beautifully.
- Water or Veggie Broth: 3 cups to cook lentils perfectly, broth enhances flavor if you want a little extra depth.
- Cucumber: 1 large, diced; adds crispness and a refreshing coolness that balances the salad.
- Red Onion: 1/4 cup, finely chopped for a subtle bite and vibrant color contrast.
- Fresh Parsley: 1/2 cup, chopped; brings a bright herbaceous note that lifts the entire dish.
- Fresh Mint or Dill (optional): 2 tablespoons, chopped to introduce an aromatic layer and a fresh twist.
- Olive Oil: 3 tablespoons to add richness and marry the flavors with a silky touch.
- Lemon Juice: 2–3 tablespoons for zingy acidity that enlivens the salad’s profile.
- Dijon Mustard: 1 teaspoon to kickstart the dressing with a mild tangy sharpness.
- Salt and Pepper: To taste, essential seasoning that brings out every ingredient’s charm.
How to Make Lentil Cucumber Salad Recipe
Step 1: Cook the Lentils
Start by rinsing your lentils to remove any debris. Then, simmer them in 3 cups of water or veggie broth for 20 to 25 minutes until they are tender but retain some firmness. Avoid overcooking so they don’t become mushy. Drain any excess liquid and set the lentils aside to cool before mixing.
Step 2: Prep Your Vegetables and Herbs
While the lentils are cooking or cooling, dice your cucumber into bite-sized pieces to offer that satisfying crunch. Finely chop the red onion for a subtle sharpness that blends well without overpowering. Next, chop fresh parsley and, if using, mint or dill to provide a fragrant, herbaceous kick.
Step 3: Whisk Together the Dressing
In a small bowl, combine the olive oil, lemon juice, Dijon mustard, salt, and pepper. Whisk these together until the dressing is smooth and emulsified. This simple dressing transforms the salad into a lively blend of tangy, savory, and silky notes, perfectly complementing the lentils and veggies.
Step 4: Combine Salad Ingredients
Transfer the cooled lentils into a large bowl. Add the diced cucumber, chopped red onion, parsley, and optional herbs. This is where all the beautiful colors and fresh elements come together, ready to be dressed and tossed.
Step 5: Toss and Rest
Pour the dressing over the salad ingredients and toss gently to coat everything evenly without breaking the lentils. Allowing the salad to rest for 10 to 15 minutes before serving lets the flavors meld and deepen, making each bite more harmonious and satisfying.
How to Serve Lentil Cucumber Salad Recipe
Garnishes
Fresh herbs like a sprig of parsley or a few mint leaves on top not only brighten the presentation but refresh the palate with every bite. A light sprinkle of sumac or a dusting of crushed red pepper flakes can add subtle complexity and color contrast to your Lentil Cucumber Salad Recipe.
Side Dishes
This salad pairs beautifully with grilled meats, roasted vegetables, or even simple pita bread for a Mediterranean flair. It also makes a satisfying light meal on its own or a crunchy complement to creamy dishes like hummus or tzatziki.
Creative Ways to Present
Serve it in individual glass jars for an eye-catching picnic or potluck option. Or use halved avocados or hollowed tomatoes as edible bowls to give it an elegant touch. The versatility of this Lentil Cucumber Salad Recipe allows you to get playful with your presentation while delighting your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The lentils absorb more dressing over time, intensifying the flavors, so it tastes even better the next day. Just give it a gentle toss before serving again.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The cucumber will become watery and lose its crisp texture once thawed, which changes the overall experience of this refreshing Lentil Cucumber Salad Recipe.
Reheating
If you prefer to enjoy the salad slightly warmed, reheat gently in a pan or microwave until just lukewarm, but avoid heating the cucumber and herbs too much to maintain their freshness and crunch.
FAQs
Can I use other types of lentils?
While green or brown lentils are ideal for their texture and flavor, you can experiment with other lentils, but be mindful that red lentils tend to break down quickly and might turn mushy in this salad.
Is this salad vegan and gluten-free?
Yes, this Lentil Cucumber Salad Recipe is naturally vegan and gluten-free, making it suitable for a variety of dietary preferences and restrictions.
How long does it keep in the fridge?
You can store the salad for up to 3 days in the refrigerator. The flavors actually deepen over time, but it’s best consumed within this timeframe for optimal texture and freshness.
Can I add other vegetables?
Absolutely! Diced tomatoes, bell peppers, or shredded carrots all work wonderfully to add extra color, crunch, and flavor to your Lentil Cucumber Salad Recipe.
What can I substitute for Dijon mustard?
If you don’t have Dijon mustard on hand, try using yellow mustard or even a small amount of whole grain mustard, keeping in mind the flavor will be slightly different but still delicious.
Final Thoughts
This Lentil Cucumber Salad Recipe is truly one of those dishes that invites you to enjoy healthful goodness without sacrificing flavor or texture. It’s simple, colorful, and utterly satisfying, proving that wholesome ingredients can create memorable meals. I can’t wait for you to try it and see how this fresh and hearty salad quickly becomes a favorite in your kitchen too!
Print
Lentil Cucumber Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and nutritious Lentil Cucumber Salad featuring tender green or brown lentils, crisp cucumber, fresh herbs, and a zesty lemon-Dijon dressing. This easy-to-make salad is perfect as a light lunch or a healthy side dish, combining wholesome ingredients for a flavorful, protein-packed meal.
Ingredients
Lentils
- 1 cup dry green or brown lentils
- 3 cups water or vegetable broth
Vegetables and Herbs
- 1 large cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 2 tablespoons fresh mint or dill, chopped (optional)
Dressing
- 3 tablespoons olive oil
- 2–3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Cook Lentils: Rinse the lentils under cold water, then place them in a medium saucepan with 3 cups of water or vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until lentils are tender but still hold their shape. Drain and allow them to cool.
- Prepare Vegetables and Herbs: While the lentils cook and cool, dice the cucumber, finely chop the red onion, and chop the fresh parsley and optional mint or dill.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well emulsified to create a bright, tangy dressing.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled lentils, diced cucumber, chopped red onion, and fresh herbs.
- Toss and Rest: Pour the dressing over the salad ingredients and gently toss to evenly coat. Let the salad rest for 10–15 minutes to allow flavors to meld before serving.
Notes
- Use vegetable broth instead of water for more depth of flavor in the lentils.
- Make sure not to overcook lentils to avoid mushiness; they should be tender but retain their shape.
- This salad can be refrigerated for up to 2 days; toss again before serving.
- Optional herbs like dill or mint can be omitted or substituted based on preference.
- Add a sprinkle of feta cheese or toasted nuts for extra texture and richness if desired.
