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Quick-pickling adds bright flavor to this cucumber and lentil salad recipe, perfect for a simple lunch or as part of a larger meal. We like French green lentils for this salad because they hold their shape well when cooked. Look for them in natural-foods stores and well-stocked supermarkets.

Source: EatingWell Magazine, May/June 2014


Recipe Summary test

40 mins


Ingredient Checklist


Instructions Checklist
  • Combine vinegar, water, chile, sugar, 1/2 teaspoon salt and dill seed in a small saucepan. Bring to a boil, then simmer for 2 minutes. Let cool slightly.

  • Place cucumbers and raisins in a shallow bowl or glass dish along with dill sprigs. Carefully pour on the hot liquid. Refrigerate, stirring once or twice, for 20 minutes. Strain (reserving the pickling liquid); discard the chile and dill sprigs. Transfer 2 tablespoons of the liquid to a large bowl. (Reserve the remaining pickling liquid to pickle more vegetables or to use in a salad dressing, if desired.)

  • Whisk the 2 tablespoons pickling liquid with yogurt, oil, pepper and the remaining 1/4 teaspoon salt. Add the cucumber mixture, lentils, feta, radishes, scallions and herbs; gently toss to combine. Garnish with microgreens (or sprouts).

Nutrition Facts

1 cup
179 calories; protein 8.1g; carbohydrates 19.3g; dietary fiber 3.7g; sugars 5.5g; fat 8.5g; saturated fat 2.6g; cholesterol 11.7mg; vitamin a iu 466.2IU; vitamin c 7.8mg; folate 20.4mcg; calcium 108.5mg; iron 1.8mg; magnesium 17.1mg; potassium 347.5mg; sodium 188.3mg; thiamin 0.1mg.

1 starch, 1/2 vegetable, 1/2 lean meat, 1 1/2 fat