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Lentil Cucumber Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 45 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Combine Salad Ingredients: In a large mixing bowl, combine the cooled lentils, diced cucumber, chopped red onion, and fresh herbs.
  5. 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.