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Cucumber Lentil Salad

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 cucumber large, chopped
  • 1 cup tomatoes chopped
  • 1/2 red onion chopped
  • 1 cup lentils green, dry
  • 1/2 cup orzo
  • 2 tbsp parsley dry
  • 1 tbsp minted dry
  • 1 tbsp tarragon dry
  • 3 tbsp feta crumbled

Dressing

  • 2 tbsp olive oil extra virgin
  • 3 tbsp tahini
  • 4 tbsp lemon juice
  • 1 tsp honey
  • 2-3 cloves garlic chopped
  • salt
  • pepper
  • 2 tbsp water optional

Instructions

Crispy Lentils

  1. Cook 1 cup of lentils and drain.

  2. Preheat oven or air fryer to 425F. Spread cooked lentils evenly across baking sheet and spray with olive oil. Cook for 20 minutes. Mix lentils up and spread evenly across baking sheet. Cook for another 5 minutes.

Orzo

  1. Bring a pot of water to a roiling boil.

  2. Add orzo and cook for 9 minutes or until al dente.

Assemble Salad

  1. Add cucumbers, tomatoes, onions, crispy lentils, orzo, parsley, mint, tarragon, and feta to a large mixing bowl.

  2. In a small bowl, add olive oil, tahini, lemon juice, honey, garlic, salt, and pepper and whisk together until smooth and creamy. If it’s too thick, add water until reached desired consistency.

  3. Pour dressing over salad and throughly mix until well combined.