Quick Lunch Series: Red Lentil and Cucumber Salad


I came across this on PBS Fresh Tastes recently. Looked delicious and refreshing. It is especially good for a hot, summer day meal.

Still, considering the recent nice weather, it was a perfect lunch on a week day.

I altered it slightly…and made it as follows…

cucu1Ingredients:

1/4 cup red lentils
1/2 cucumber chopped
8-10 sliced cherry tomatoes
1-2 tbsp sliced red onion
1-2 tbsp yogurt
1-2 tbsp lemon juice
1 jalapeno minced (optional)
some finely chopped cilantro
a touch of cayenne pepper
salt and fresh ground pepper

Rinse and add 1/2 to 3/4 cup water to lentils and cook on medium flame for 10-15 minutes. Set aside. I rarely like to toss, the liquid when I cook lentils. Something about tossing away the nutrients with the water. I always cook my lentils with twice the amount of water, so there is nothing left. You can always add more if you think you need to cook your lentils more.

In a large bowl, add yogurt, lemon juice, salt and peppers, minced jalapeno, chopped cucumber and chopped cilantro and mix well. Add sliced cherry tomatoes. Toss in chilled, and  cooked red lentils and serve immediately.

Cucumbers and sliced tomatoes are juicy, so it is best to toss the salad with them, just before serving.

Enjoy!

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