Lentil, Onion and Cucumber Salad

Total Time
10mins
Prep 10 mins
Cook 0 mins

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

Ingredients Nutrition

Directions

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

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].

CHILI SPICE September 03, 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.

**Mandy** July 08, 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!

*Parsley* June 25, 2008