Insalata di Lenticchie e Cetriolo

Lentils and Cucumber Salad

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


  • 1 cup lentils
  • cup extra virgin olive oil
  • Salt
  • Black pepper in a grinder
  • cups cucumber shredded into fine strips
  • 1 tablespoon red-wine vinegar, or more to taste
  • 1 onion, preferably the red variety, sliced very thin and soaked in cold water as described


  1. 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.
  2. Drain the lentils and put them in a serving bowl. Dress them immediately with olive oil, salt, and a liberal grinding of pepper.
  3. When the lentils are lukewarm, add the cucumber, the vinegar, the onion, toss well, and serve.