Lentil and Cucumber Salad
 
This recipe makes 4 servings Portion size: 4 For an extra Mediterranean touch, add 2 tbsp (25 mL) drained rinsed capers or ½ cup (125 mL) sliced stuffed green olives to this mixture.
Ingredients
  • 1 can (19 oz/540 mL) lentils, drained and rinsed
  • 2 green onions, thinly sliced
  • ¼ cup (60 mL) minced fresh parsley
  • 1 cup (250 mL) diced English cucumbers
  • Dressing:
  • 2 tbsp (30 mL) vegetable oil
  • 2 tbsp (30 mL) red wine vinegar
  • ½ tsp (2 mL) granulated sugar
  • ½ tsp (2 mL) dry mustard
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) pepper
  • ¼ tsp (1 mL) ground cumin
  • ¼ tsp (1 mL) ground coriander
Instructions
  1. Dressing: In large bowl, whisk together oil, vinegar, sugar, mustard, salt, pepper, cumin and coriander.
  2. Add lentils, green onions and parsley. Toss to coat. (Make-ahead: Cover; refrigerate for up to 24 hours.) Add cucumber; toss.
  3. Source : Canadian Living Magazine: June 2005
Recipe by Grant Family Reunion at https://grantreunion.ca/2013/02/12/lentil-and-cucumber-salad/