Lentil – Cucumber – Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils, reen or pardina lentils
- 1 large cucumber (s), sliced into sticks or grated
- 1 bunch spring onion (s), cut into fine rings
- 3 tablespoon olive paste, black or about 15 black olives, finely chopped
- 4 tablespoon raisins, washed and finely chopped
- 1 tablespoon lemon (s) - zest, grated
- 3 tablespoon lemon juice, more if you like
- 1 tablespoon syrup (lime syrup, alternatively a little more lemon juice and a large pinch sugar)
- 1 garlic clove (s), grated
- 1 teaspoon mint, finely chopped or dried
- 3 tablespoon olive oil
- 0.5 teaspoon ½ herbal salt, possibly more if necessary
- 6 tablespoon yogurt if necessary
- 1 pinch (s) pepper
- 2 bay leaves
Print Recipe
Pin Recipe Instructions
- Put on the lentils according to the instructions on the packet with water and 2 bay leaves. Bring to the boil and let simmer for about 15 minutes over a mild heat. Possibly pour off and let cool down a little. Remove the bay leaves.
- In the meantime, mix all the other ingredients together. Mix in the cooled lentils, season to taste and leave to steep until eaten.
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