Cucumber Lentil Salad Recipe | Salad Recipes | PBS Food

Cucumber Lentil Salad

Cucumber Lentil Salad recipe

This cucumber lentil salad recipe has a flavor similar to tzatiki. (Recipe Courtesy of Adrianne Adarme of the Fresh Tastes Blog)


Yield: 4 to 6 servings (as a salad)


  • 1/2 cup dried lentils
  • 1/2 red onion, thinly sliced 
  • 1 large hot house cucumber (or 3 persian cucumbers), diced
  • 1 bunch of dill, minced (about 3 tablespoons)
  • 1/3 cup Greek yogurt
  • Juice from 1 lemon
  • Salt to taste


  1. In a medium saucepan, add the lentils, a few pinches of salt and enough water to cover lentils by a few inches. Turn the heat to medium and cover the pot, cooking the lentils for 10 to 15 minutes, until tender. Drain the lentils and set aside to cool. 
  2. In a large bowl, add yogurt, lemon juice and a few pinches of salt. Mix until combined. Add the dill, diced cucumber and nearly cooled lentils. Toss together until completely combined. Give it a taste and adjust the salt or lemon juice to your liking. Serve immediately.
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