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Nutrition Facts
Serving Size 1 (198g) Recipe makes 4 servings
Calories 385
Calories from Fat 38		(10%)
Amount Per Serving		%DV
	Total Fat 4.3g	6%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 37mg		1%
Potassium 722mg		20%
Total Carbohydrate 63.2g		21%
	Dietary Fiber 10.9g	43%
	Sugars 4.3g
Protein 26.6g		53%
detailed view... how is this calculated?

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Lentil, Onion and Cucumber Salad

Recipe #213189 | 10 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: AmandaInOz
Feb 22, 2007

I've found that this actually works better with canned lentils, instead of fresh. Also best to make the day ahead.

SERVES 4 -6 (change servings and units)

Ingredients

2 cups puy French lentils, cooked and cooled
1 cup plain yogurt
1 1/2 teaspoons cumin
1 red onion, chopped
1/2 cup cucumber, chopped
fresh cilantro, chopped
salt

Directions

1
Mix lentils, yogurt, cumin, onion and cucumbers in a bowl.
2
Add salt and cilantro to taste.
3
Refrigerate for 6-8 hours before serving.

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Featured Reviews for This Recipe

From: CHILI SPICE

On Sep 3, 2008

I made this in the morning. The flavors married nicely. I did add some crushed garlic (I add garlic to pretty much everything). This was a very fresh salad. Thank You. [made for AUS/NZ recipe swap #20, Sept. 2008].

0 people found this review helpful

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From: **Mandy**

On Jul 8, 2008

I was already having lentil salad for lunch so doubled my lentils to make this salad as well. Unfortunately I didn't have fresh coriander so I used ground but this was still a lovely fresh tasting salad which really fills the gap until dinner time. Made for ZWT 4.

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From: *Parsley*

On Jun 25, 2008

I made this early in the morning so it could chill for several hours. After chilling, the cumin and cilantro flavors were in full bloom! I used fat free yogurt and a little extra cucumber. Very nice salad when you want something healthy and different. I'll make this again. Thanx!

1 person found this review helpful

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From: Leggy Peggy

On Jun 12, 2008

A perfect recipe for a teenage vegetarian boy to learn on. We all agree it is important to let it sit overnight. Four stars on the day it's made, and five stars the next. We garnished each serving with a sprig of parsley. Thanks Amanda for a winner.

1 person found this review helpful

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