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Lentil Salad with cucumber, red onion, dates and parsley it couldn't be easier or more delicious. It is crisp, fresh, light and shiny with my homemade lemon vinaigrette drizzled on top.
This is a great salad to enjoy alone or to accompany it hearty main courses like my baked Dijon salmon, crispy baked chicken drumsticks, grilled chicken Souvlaki, or falafel (for a meatless option).
This lentil salad recipe was a bit of a recipe that turned out much more fabulous than I initially thought it would be. I had lentils in my fridge left over from my How to Cook Lentils post and was debating what to do with them. I also had cucumber, red onion, Medjool dates and parsley and in 10 minutes this salad came together instantly.
Lentil salads are a staple in Mediterranean cuisine and this particular lentil salad reminded me of my recent trips to Israel. It is definitely something you would have found on the menu of a Tel Aviv restaurant. Traveling is always a great influence and inspiration in my recipes.
What lentils to use?
I described some of the texture differences in lentils once they are cooked in my Lentils post. But for this salad you want to use green lentils or Puy lentils (French lentils). They will stand firm and hold their shape without going mushy in this salad.
How to make lentil salad
The beauty of the lentil salad recipe is how fast it combines. You could even cook lentils the night before and let them cool overnight in the refrigerator, then quickly prepare them the next day. This is how you do it:
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- Cook lentils and let them cool
- Finely dice cucumber, red onion and dates
- Finely chop parsley
- Drizzle lemon vinaigrette dressing on top and mix
Lentil Salad Tips
- If you plan food preparation I recommend this salad a little lentils. I usually cook my lentils for 20 minutes. And that's fine if I plan to eat this salad right away and all in one day. But if you stay overnight or for a few days, the lentils will absorb the dressing and soften it even more. Therefore, it is recommended to cook a couple of minutes less.
- When you cut the cucumber, the red onion and the dates try keep everything in a very small dice approximately the same size.
- This is a sweeter lentil salad due to Medjool dates. If you want it to be less sweet, just use fewer dates. It's also a great salad to use for dates that may have dried out a bit in the pantry as they will be easier to cut and soften again in the salad.
For healthier salad recipes
Lentil salad with cucumber
Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 6 servings
Lentil salad with cucumber, red onion, dates and parsley could not be easier or more delicious. It is crisp, fresh, light and shiny with my homemade lemon vinaigrette drizzled on top.
- 1 cup lentils
- 4 cups of water
- 1 bay leaf
- 1 piece of kombu, (about 3-4 inches)
- 1 large cucumber, finely diced
- 1/2 red onion, finely chopped
- 1 cup Medjool dates, finely chopped
- 1 small bunch flat-leaf parsley
- 1 lemon vinaigrette recipe (I use half in this recipe)
Rinse the lentils and inspect them to remove any bad lentils or debris.
In a medium saucepan, add the lentils, water, bay leaf, and kombu. Bring the water to a boil, then reduce the heat to very low, cover the pot, and simmer for 16-20 minutes. Lentils should be soft but not soft at all.
Drain and cool the lentils for a couple of minutes. Add the diced cucumber, red onion, dates, and parsley.
Drizzle the lemon vinaigrette on top and stir to combine.
Calories: 261.2kcal, Carbs: 45.9g, Protein: 9.1g, Fat: 6.5g, Saturated fat: 0.9g, Fiber: 6.5g, Sugar: 21.1g
With salad, lentils, cucumber