Cooked lentil & cucumber salad
This recipe deliberately uses a separate cooked-lentil ingredient. Dry lentils will not be marked as ready to use.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
Serving inspiration, not a photograph of a tested recipe. Photo creditsHere's how.
- 01
Start with thoroughly cooked, drained lentils that have been stored safely; the stated time excludes cooking dry lentils.
- 02
Wash and chop the cucumber and tomato. Finely dice the onion.
- 03
Combine the lentils and vegetables, then dress with lemon juice and olive oil.
This recipe deliberately uses a separate cooked-lentil ingredient. Dry lentils will not be marked as ready to use.
Clear information. Better decisions.
Food safety: Wash produce and follow the storage and preparation instructions for your ingredients. FoodSafety.gov temperature guidance.
*Time: 12 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
