A light, refreshing lentil salad with cucumber, mint, and tangy lemon dressing.

Scale

1 cup uncooked lentils (green, French green, or brown)

1 English cucumber, finely diced

1 small red onion, finely diced

3/4 cup chopped fresh mint leaves

1/2 cup diced sun-dried tomatoes

3 tbsp olive oil

2 tbsp fresh lemon juice

1 tsp Dijon mustard

1 clove garlic, minced

1/2 tsp salt

1/4 tsp black pepper

1. Cook lentils until tender, about 20–25 minutes. Drain and cool.

2. Whisk together all dressing ingredients.

3. Combine lentils, cucumber, onion, mint, and tomatoes.

4. Pour dressing over and toss.

5. Serve immediately or chill for 3–4 days.

Use veggie broth for extra flavor. Double the dressing if you love it tangy!

Keywords: Favorite Lentil Salad, cucumber, sun dried tomatoes, lemon dressing, mint