Ingredients
Equipment
Salad Bowl
soup pot with lid
Cooking Instructions
- Bring the lentils and water to a boil. Reduce the heat and simmer gently for 20-25 minutes, checking for tenderness. The lentils should hold their shape dont let them become mushy. Drain thoroughly and let cool before combining with the cucumber and tomatoes
- In a large bowl, combine lentils, cucumber, tomatoes, cranberries, and herbs if using.
- Whisk dressing ingredients in a small bowl.
- Pour dressing over the salad and toss gently.
- Taste and adjust seasoning. Serve at room temperature or chilled.
Nutrition
Notes
• Use green or brown lentils that hold their shape when cooked. Red split lentils are unsuitable for this salad’s intended texture.
• Check the lentils near the end of cooking and drain once tender. Avoid cooking them until they break apart.
• Drain thoroughly and let the lentils cool before adding the cucumber and tomatoes.
• Dried cranberries vary in sweetness. Taste the combined salad before adding more lemon juice or vinegar.
• Choose parsley for a savory herbal finish or mint for a fresher flavor.
• If preparing ahead, keep the chopped vegetables and dressing separate until assembling for better texture.