Vegan Cucumber & Lentil Salad

This healthy salad is packed with plant-based protein. It’s a great dish for bringing to a picnic at the park, or ideal for making a home when you want a quick meal that’ll fill you up without weighing you down.

Serves: 4Prep: 15 minutesCook: 20 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 3 cups water
  • 1 cup lentils
  • 1 English cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1⁄4 cup fresh dill, roughly chopped
  • 3 tablespoons fresh parsley, roughly chopped
  • 3 tablespoons fresh basil, chiffonade
  • 1⁄2 teaspoon sea salt
  • Green onions, sliced, to serve


  • In a large saucepan, boil water. Add lentils; cover and cook 15-20 minutes.
  • In a large bowl, toss together cooked lentils, cucumbers, cherry tomatoes, lemon juice, olive oil, dill, parsley, basil and salt. Refrigerate until ready to serve.
  • To serve, top with green onions.