Lentils and Cucumber Salad

This Lentils and Cucumber Salad is a great summer side dish, or just enough by itself. You can keep it in the fridge for a few days. I like to add fresh tomatoes when I serve the Lentils and Cucumber Salad, but don’t mix them to the salad as next day they wouldn’t be so good.

INGREDIENTS

1 cup of brown lentils

1 small onion chopped coarsely

3 garlic cloves

1 cup of diced cucumber

1/2 cup of diced celery

1 boiled egg

4 tablespoons of olive oil

1 tablespoon of rice vinegar

1 tablespoon of red bell pepper – optional –

1 tablespoon of walnuts – optional –

Basil leaves or rosemary

Salt and pepper

PREPARATION of the Lentils and Cucumber Salad

Cook the lentils for about 18 minutes. You can boil the egg together in the same pan. Drain the lentils and reserve. Rinse the pan and add the onions and the garlic with 2 tablespoons of water and cook briefly, until there is no water. Add the olive oil and the rice vinegar and boil for 1 minute. Add the lentils and remove from the burner. Place it into a bowl and let it cool down. Add the cucumber and the celery. Red bell pepper and walnuts are optional to your Lentils and Cucumber Salad. Arrange the sliced boiled egg on the top with basil leaves, and drizzle olive oil on them.

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Nutritional Analysis

Very low in sodium