Cucumber Lentil Salad

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Course: Side Dish
Keyword: cucumber, lentils, salad
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Author: Chef Abbie Gellman RD


  • 1 cup uncooked brown rice or 2 ½ cups cooked brown rice
  • 2/3 cup uncooked lentils or 2 cups cooked lentils
  • 2 cups chopped seedless cucumber about 2 medium
  • 1 cup grated carrot about 2 medium
  • 2 tablespoons chopped fresh dill optional
  • 2 tablespoons chopped fresh chives optional
  • ½ cup rice wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon raw honey
  • ½ teaspoon ground black pepper


  • If using dried rice and lentils, cook the rice and lentils according to the package instructions. (It is best to slightly undercook rice and lentils so that they better absorb the vinaigrette.)
  • In a large bowl, combine the cooked rice and lentils with the cucumber, carrot, and herbs (if desired).
  • Directions for Vinaigrette: In a small bowl, whisk together the vinegar, oil, salt, honey and pepper. Pour over the salad and toss well.