Lentil and Cucumber Salad

Lentil and Cucumber Salad - A Refreshing and Nutritious Delight
Looking for a healthy and delicious salad recipe? Try this Lentil and Cucumber Salad that is packed with protein, fiber, and vitamins. This vegan and gluten-free dish is perfect for a light lunch or a side dish for dinner. Let's dive into the recipe!

Ingredients (serves 4):

- 1 cup of green lentils, rinsed and drained
- 2 cups of water
- 1 large cucumber, diced
- 1 red onion, finely chopped
- 1 red bell pepper, diced
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh mint, chopped
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- Salt and pepper to taste

Cooking Tips:

- Use green lentils for this recipe as they hold their shape well after cooking.
- Cook the lentils until they are tender but not mushy.
- Dice the cucumber and bell pepper into small pieces for a better texture.
- Use fresh herbs for a burst of flavor.

Instructions:

1. In a medium saucepan, bring the water to a boil. Add the lentils and reduce the heat to low. Simmer for 20-25 minutes or until the lentils are tender. Drain any excess water and let them cool.
2. In a large bowl, combine the cooked lentils, cucumber, red onion, red bell pepper, parsley, and mint.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to combine.
4. Chill the salad in the refrigerator for at least 30 minutes before serving.
Appearance and Taste:
This Lentil and Cucumber Salad is a colorful and refreshing dish that is perfect for summer. The green lentils, red bell pepper, and cucumber create a beautiful contrast of colors. The fresh herbs add a burst of flavor and aroma. The dressing is tangy and zesty, balancing the earthy flavor of the lentils. The salad has a crunchy and chewy texture that is satisfying and filling.
Type of Dish: Salad
Main Ingredients: Lentils, Cucumber, Red Bell Pepper