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    You are in: Home / Recipes / Lentil, Onion and Cucumber Salad Recipe
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    Lentil, Onion and Cucumber Salad

    Lentil, Onion and Cucumber Salad. Photo by *Parsley*

    1/3 Photos of Lentil, Onion and Cucumber Salad

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    AmandaInOz's Note:

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

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    Units: US | Metric


    1. 1
      Mix lentils, yogurt, cumin, onion and cucumbers in a bowl.
    2. 2
      Add salt and cilantro to taste.
    3. 3
      Refrigerate for 6-8 hours before serving.

    Ratings & Reviews:

    • on September 03, 2008


      I made this in the morning. The flavors married nicely. I did add some crushed garlic (I add garlic to pretty much everything). This was a very fresh salad. Thank You. [made for AUS/NZ recipe swap #20, Sept. 2008].

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    • on July 08, 2008


      I was already having lentil salad for lunch so doubled my lentils to make this salad as well. Unfortunately I didn't have fresh coriander so I used ground but this was still a lovely fresh tasting salad which really fills the gap until dinner time. Made for ZWT 4.

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    • on June 25, 2008


      I made this early in the morning so it could chill for several hours. After chilling, the cumin and cilantro flavors were in full bloom! I used fat free yogurt and a little extra cucumber. Very nice salad when you want something healthy and different. I'll make this again. Thanx!

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    Read All Reviews (5)


    Nutritional Facts for Lentil, Onion and Cucumber Salad

    Serving Size: 1 (132 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 385.0
    Calories from Fat 38
    Total Fat 4.2 g
    Saturated Fat 1.6 g
    Cholesterol 7.9 mg
    Sodium 37.3 mg
    Total Carbohydrate 63.2 g
    Dietary Fiber 10.9 g
    Sugars 4.2 g
    Protein 26.5 g

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