Vegan Tomato, Cucumber, and Lentil Salad recipe

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Ingredients

8 cups water
1 pound dried lentils
1 English cucumber, peeled and cut into bite-size pieces
2 tomatoes, cut into bite-size pieces
½ red onion, finely chopped
½ cup finely chopped fresh basil
¼ cup balsamic vinegar

Nutrition Info

438.7 calories
carbohydrate: 76.9 g
cholesterol: : -
fat: 1.5 g
fiber: 36 g
protein: 30.7 g
saturatedFat: 0.2 g
servingSize: -
sodium: 30.1 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water and lentils in a large pot. Bring to a boil, reduce heat and simmer gently until lentils are tender but not mushy, about 20 minutes. Drain excess liquid and transfer to a large bowl.

  2. Stir cucumber, tomatoes, red onion, and basil into lentils. Dress with balsamic vinegar.

Recipe Yield

4 servings

Recipe Note

This is one of my favorite fresh summer salads. The lentils add a nice smoky flavor to the spicy onion, basil, and sweet balsamic vinegar. This is delicious served hot or cold and is a very satisfying vegan main dish.

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