Vegan Tomato, Cucumber, and Lentil Salad recipe
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- 8 cups water 1 pound dried lentils 1 English cucumber, peeled and cut into bite-size pieces 2 tomatoes, cut into bite-size pieces ½ red onion, finely chopped ½ cup finely chopped fresh basil ¼ cup balsamic vinegar
Nutrition Info
- 438.7 caloriescarbohydrate: 76.9 gcholesterol: : -fat: 1.5 gfiber: 36 gprotein: 30.7 gsaturatedFat: 0.2 gservingSize: -sodium: 30.1 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Vegan Tomato, Cucumber, and Lentil Salad
Directions
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Combine water and lentils in a large pot. Bring to a boil, reduce heat and simmer gently until lentils are tender but not mushy, about 20 minutes. Drain excess liquid and transfer to a large bowl.
Stir cucumber, tomatoes, red onion, and basil into lentils. Dress with balsamic vinegar.