Insalata di Lenticchie e Cetriolo

Name: Insalata di Lenticchie e Cetriolo (Lentils and Cucumber Salad)
Yield: For 6 Persons
Cuisine: Italy
Ingredients: 1 onion, preferably the red variety, sliced very thin and soaked in cold water as described; 1 tablespoon red-wine vinegar, or more to taste; 1½ cups cucumber shredded into fine strips; Black pepper in a grinder; Salt; ⅓ cup extra virgin olive oil; 1 cup lentils

Lentils and Cucumber Salad

Preparation info

For
6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

The interesting combination that lentils and cucumbers make is even more fascinating when it is served with the lentils still slightly warm.

Ingredients

1 cup lentils
⅓ cup extra virgin olive oil
Salt

Europe
Italy
Vegan
Gluten-free
Mediterranean

Method

Put the lentils in a pot together with 3 cups of water, cover, and turn on the heat to medium. When the water comes to a boil, turn down the heat to low and cook at a gentle simmer for 15 minutes. The lentils are done when they are tender but firm and with their skins intact.
Drain the lentils and put them in a serving bowl. Dress them immediately with olive oi