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Persian Cucumber Salad with Lentils & Sprouts

Vegetarian • Gluten free

Produce

1 Chile, dried hot
2 cups Cucumbers, small
3 sprigs Dill, fresh
1 cup French green lentils, cooked
2 tbsp Golden raisins
3 tbsp Herbs, fresh
1/2 cup Microgreens or mixed sprouts
4 Radishes
2 Scallions

Baking & Spices

1/2 tsp Dill seed
3/4 tsp Kosher salt
1 Pepper, Freshly ground
1 tsp Sugar

Oils & Vinegars

1/2 cup Champagne vinegar or rice vinegar
1 1/2 tbsp Olive oil, extra-virgin

Dairy

1/3 cup Feta cheese
1/4 cup Greek yogurt, nonfat plain

Liquids

1/4 cup Water
  • Sandy Rose

    Cucumber Salad Recipes - Eating Well

  • Patricia Wang

    Persian Cucumber Salad with Lentils Sprouts. Quick-pickling adds bright flavor to this cucumber and lentil salad recipe (use French green lentils for this salad because they hold their shape well when cooked)

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