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Cold Lentil Salad with Cucumbers and Olives

Sarah E Crowder
  • minutes
  • Serves 6 to 8

INGREDIENTS

2

Bay leaves

2

Cucumbers, medium

2 cups

French lentils

2 cloves

Garlic

3/4 cup

Mint, loosely packed fresh

1 cup

Kalamata olives, pitted

1/2 tbsp

Mustard, whole-grain

1/2 tsp

Salt

6 tbsp

Olive oil, extra-virgin

2 tbsp

Sherry vinegar

1 cup

Ricotta or feta cheese