Lentil Cucumber Salad
Brown or green lentils (1 cup)
Tomato, diced (1 cup)
Cucumber, peeled and diced (1 cup)
Orange or red pepper, cubed (1 cup)
Garlic, finely chopped (1 clove)
Olives, chopped (1 tbsp.)
Fresh basil, chopped (1 tbsp.)
Balsamic vinegar (1/4 cup)
Skip To 9:35 For Instructional Video
Clean the lentils to make sure they have no stones and
pour into a large pot of water.
Boil gently for 20 minutes or until tender. Strain and
let cool on a tray in the refrigerator.
In a large bowl, mix the lentils with the remaining
ingredients. Season with salt and pepper.
Serve the salad cold.