A lentil salad with cucumber, lemon, and room for your favourite herbs.
Editorial focus
Specify cooked lentils rather than dry weight.
A note from the kitchen
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Untested recipe demonstration. Verify quantities, method, timings and food handling before publication. Remove data-recipe-demo only after replacing and testing this recipe.
The recipe card
Lentils with crisp cucumber
- Preparation
- 15 minutes
- Cooking
- No cooking step
- Yield
- 2 servings
- Notes
- Untested demonstration
2 servings
Ingredients
Method
- Put the lentils and cucumber in a wide bowl.
- Whisk the lemon juice and oil together and fold them through the lentils.
- Add the mint, season to taste, and leave the salad for a few minutes before serving.
Make the page your own
Add your tested quantities and instructions in the recipe card. Use a photograph or original illustration of the dish, include any optional serving notes, and check the print preview before publishing.
Keep a useful record
After cooking, write down the adjustments you would repeat. A short, specific note is more useful than an unsupported claim that a recipe always works for everyone.
Kitchen notebook
Good things, in season.
A closer look at colour, texture and the little details around the table.
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