Sometimes the best recipes come out of what you have in the fridge and without much planning. This is how this recipe came together. It’s definitely not a secret that I love salads and lentils. They have appeared like “500” times here at my blog. They are also ingredients that I always have around.
This recipe is perfect for a day of complete madness or those days you feel like you want something fresh or feel like NOT cooking at all. This salad is super yummy as is or with pita, with lettuce or even as a dip for chips, if you chop everything in smaller pieces.
Like chickpeas, lentils, if soaked overnight cook faster and we digest them better. Unlike other legumes, lentils are done very quickly, it will take you at the most 20 min. if not soaked. But if you have time, do so, even if you only let them soak for a few hours and not overnight. Believe me, it ALL improves, nutrition, digestion and cooking time. ?
This recipe is easy to prepare and everyone in my house loves it. Well, Santiago is the only one who says, that it would be better without tomatoes. And please, if my mom knows I am telling you this she will kill me, do not throw away the juice that is left in the salad bowl . Soak some bread in it, it is delish! ?
Here is the recipe, please share it if you like it.
Lentil, cucumber and tomato salad
- 2 cups of cooked lentils cold
- 1 cucumber
- 1/4 medium onion thinly sliced
- 2 tomatoes
- 1/4 cup white vinegar
- 1/2 cup extra virgin olive oil
- 1 garlic clove pressed
- 1/2 teaspoon dijon
- 1/2 teaspoon maple syrup
- 1/2 teaspoon salt
- 1 teaspoon dried dill or 1 tablespoon fresh dill
- Zatar optional
- In a jar or small bowl prepare the vinaigrette. Mix oil, vinegar, a clove of garlic juice, Dijon mustard, maple syrup and salt. Mix well with the flavors are blended.
- Cut the cucumber, tomato and onion as you like. You can also use cherry tomatoes.
- In a bowl add the lentils and add the dressing slowly, NOT all of it, just what you need. Only until lentils are all well dressed. Mix carefully.
- Add the cucumber, tomato and onion. Mix gently, add dill and zatar if they're going to use. Check for seasoning, adjust before serving.
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