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Vegan Tomato, Cucumber, and Lentil Salad

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"This is one of my favorite fresh summer salads. The lentils add a nice smoky flavor to the spicy onion, basil, and sweet balsamic vinegar. This is delicious served hot or cold and is a very satisfying vegan main dish."
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45 m servings 439 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

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  1. Combine water and lentils in a large pot. Bring to a boil; reduce heat and simmer gently until lentils are tender but not mushy, about 20 minutes. Drain excess liquid and transfer to a large bowl.
  2. Stir cucumber, tomatoes, red onion, and basil into lentils. Dress with balsamic vinegar.


  • Cook's Note:
  • You can also use pre-cooked lentils if you find them at a supermarket (such as Trader Joe's®).

Nutrition Facts

Per Serving: 439 calories; 1.5 g fat; 76.9 g carbohydrates; 30.7 g protein; 0 mg cholesterol; 30 mg sodium. Full nutrition

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