Lentil Salad with Tomatoes and Cucumber


  • 4 c. water

  • ¾ tsp. salt, divided use

  • 1 c. French, beluga, or black lentils

  • 3 Tbs. red wine vinegar

  • 2 Tbs. extra-virgin olive oil

  • freshly ground black pepper

  • 1 lb. tomatoes, cored and diced (or halved, if small)

  • 5 green onions, chopped

  • 1 medium cucumber, diced

  • 2 Tbs. capers, drained (optional)

  • ¼ c. chopped fresh basil


Place the water, ½ tsp. salt, and lentils in a medium saucepot and bring to a boil over medium-high heat.  Reduce heat to a simmer and cook until tender, about 20-35 minutes.  Drain and add to a large bowl.  Stir in the vinegar, olive oil, the remaining ¼ tsp. salt, and freshly ground black pepper, to taste.  Add the remaining ingredients and mix well.  Refrigerate at least 30 minutes before serving (a few hours is better, to let the flavors meld).

Recipe adapted from: http://kitchen-parade-veggieventure.blogspot.com/2005/08/day-112-lentil-salad-with-tomatoes.html