Cucumber Lentil Salad Recipes

LENTIL, ONION AND CUCUMBER SALAD

Lentil, Onion and Cucumber Salad image

I've found that this actually works better with canned lentils, instead of fresh. Also best to make the day ahead.

Provided by AmandaInOz

Categories Lentil

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups puy French lentils, cooked and cooled
1 cup plain yogurt
1 1/2 teaspoons cumin
1 red onion, chopped
1/2 cup cucumber, chopped
fresh cilantro, chopped
salt

Steps:

Mix lentils, yogurt, cumin, onion and cucumbers in a bowl.
Add salt and cilantro to taste.
Refrigerate for 6-8 hours before serving.

Nutrition Facts : Calories 385, Fat 4.3, SaturatedFat 1.7, Cholesterol 8, Sodium 37.3, Carbohydrate 63.2, Fiber 10.9, Sugar 4.3, Protein 26.6

LENTIL SALAD

Lentil Salad image

Spoon this cool lentil salad, sent to us from Harriet Goldman of Great Neck, New York, over endive or another crisp lettuce such as romaine.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 8

Ingredients

1 1/4 cups brown lentils, rinsed
4 large eggs
1/4 cup red-wine vinegar
3 tablespoons olive oil
1 large cucumber, peeled, if desired, and diced (2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped red onion
Coarse salt and ground pepper

Steps:

In a small saucepan, cover lentils with water by 1 inch. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well.
Meanwhile, place eggs in a small saucepan; cover with cold water by 1 inch. Bring to a boil; remove from heat and cover. Let stand 12 minutes. Drain, and rinse under cold water. Peel eggs; chop roughly.
In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley, and onion; season with salt and pepper. Toss well to coat with dressing. Let cool to room temperature, or serve chilled, topped with chopped eggs.

Nutrition Facts : Calories 386 g, Fat 15 g, Protein 24 g

WARM CUCUMBER, TOMATO & LENTIL SALAD WITH BALSAMIC VINAIGRET

Warm Cucumber, Tomato & Lentil Salad With Balsamic Vinaigret image

Make and share this Warm Cucumber, Tomato & Lentil Salad With Balsamic Vinaigret recipe from Food.com.

Provided by Bekah

Categories Lentil

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup dry lentils
1 cucumber, peeled, seeded and diced
1 large tomatoes, seeded and diced
1/2 red onion, chopped
2 tablespoons chopped parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon salt
fresh ground pepper

Steps:

Cook dry lentils until tender following package instructions, roughly 30 minutes.
When tender, drain and place in large bowl.
Add remaining ingredients.
Toss well and serve warm.
ENJOY!

VEGAN TOMATO, CUCUMBER, AND LENTIL SALAD

Vegan Tomato, Cucumber, and Lentil Salad image

This is one of my favorite fresh summer salads. The lentils add a nice smoky flavor to the spicy onion, basil, and sweet balsamic vinegar. This is delicious served hot or cold and is a very satisfying vegan main dish.

Provided by yumnjam

Categories Salad

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

8 cups water
1 pound dried lentils
1 English cucumber, peeled and cut into bite-size pieces
2 tomatoes, cut into bite-size pieces
½ red onion, finely chopped
½ cup finely chopped fresh basil
¼ cup balsamic vinegar

Steps:

Combine water and lentils in a large pot. Bring to a boil; reduce heat and simmer gently until lentils are tender but not mushy, about 20 minutes. Drain excess liquid and transfer to a large bowl.
Stir cucumber, tomatoes, red onion, and basil into lentils. Dress with balsamic vinegar.

Nutrition Facts : Calories 438.7 calories, Carbohydrate 76.9 g, Fat 1.5 g, Fiber 36 g, Protein 30.7 g, SaturatedFat 0.2 g, Sodium 30.1 mg, Sugar 7.9 g

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