Simple Way to Cucumber Kimchi Vegan

Vegan Tomato, Cucumber, And Lentil Salad

20 mins, standing time 4.5 hrs ingredients (serves 2) 250g japanese cucumber (weight after cutting), small sections 1 tablespoon salt for marinade 3 cloves garlic, finely chopped 25g ginger, finely chopped …

Recipe Summary Vegan Tomato, Cucumber, And Lentil Salad

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.

Ingredients | Cucumber Kimchi Vegan

8 cups water

1 pound dried lentils

1 English cucumber, peeled and cut into bite-size pieces

2 tomatoes, cut into bite-size pieces

½ red onion, finely chopped

½ cup finely chopped fresh basil

¼ cup balsamic vinegar

Directions

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.

Stir cucumber, tomatoes, red onion, and basil into lentils. Dress with balsamic vinegar.

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

Info | Cucumber Kimchi Vegan

prep: 20 mins cook: 25 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Vegan Tomato, Cucumber, And Lentil Salad

Salad,