Description
Fresh, crunchy, and full of flavor, this Lentil Cucumber Salad is the perfect light lunch or side dish. Packed with protein-rich lentils, crisp cucumber, and a tangy lemon dressing, it’s refreshing, satisfying, and easy to meal prep.
Ingredients
- Dry Green or Brown Lentils: 1 cup
- Water or Veggie Broth: 3 cups
- Cucumber: 1 large, diced
- Red Onion: 1/4 cup, finely chopped
- Fresh Parsley: 1/2 cup, chopped
- Fresh Mint or Dill (optional): 2 tablespoons, chopped
- Olive Oil: 3 tablespoons
- Lemon Juice: 2–3 tablespoons
- Dijon Mustard: 1 teaspoon
- Salt and Pepper: To taste
Instructions
- Cook lentils in water or broth for 20–25 minutes until tender but not mushy. Drain and cool.
- Dice cucumber, chop herbs, and finely dice red onion.
- In a small bowl, whisk olive oil, lemon juice, Dijon, salt, and pepper.
- In a large bowl, combine lentils, cucumber, onion, and herbs.
- Pour in dressing and toss gently. Let rest 10–15 minutes before serving.
Notes
- Use canned lentils if short on time—just rinse well.
- Store in the fridge for up to 4 days.
- Optional add-ins: crumbled feta, cherry tomatoes, or avocado.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg