Lentil and Cucumber Salad
Servings
4Serving size
about 1 cup
COOKING TIME
45 Minutes
CHILLING TIME
60 minutes
This recipe can be multiplied and keeps well, refrigerated, about 48 hours.
Ingredients
| 3 cup Water |
| 1 cup Black Lentils (Urad Dal) |
| 1 medium Cucumber (peeled, seeded, and cut into 1/4 inch dice) |
| 1/2 cup sliced or chips Sweet pickles (cut into small dice) |
| 2 Tbsp. Olive oil |
| 2 Tbsp. Liquid from a jar of pickles (from the jar of sweet pickles) |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Place the water in a large sauce pan over high heat.
When the water is boiling add the lentils.
Reduce the heat to a simmer and cook until the lentils are tender but not mushy - about 20 minutes.
Remove to a large mixing bowl and let chill in the refrigerator.
When the lentils are cold add the cucumber, olive oil, vinegar, salt, pepper and pickled onion.
Fold together and chill (overnight is best).
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I had a version of this salad while traveling in South America. It was light and delicious and is fantastic served warm or cold with seared fish.