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Print Recipe
Lentil Salad with Pickled Cucumber Recipe
This salad was recently tasted in a Ukrainian restaurant, I liked it very much, and I reproduced it today at home with my small changes. The salad is very tasty, I strongly recommend you to try it!
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. To start, chop the garlic, mix with butter, prisolit, add finely chopped onions, preferably red. Stir, let stand for 10-15 minutes. The original salad was dressed with unrefined sunflower oil, but I liked it better with olive oil.
    To start, chop the garlic, mix with butter, prisolit, add finely chopped onions, preferably red. Stir, let stand for 10-15 minutes. The original salad was dressed with unrefined sunflower oil, but I liked it better with olive oil.
  2. Cucumbers cut into thin strips, I took pickled gherkins, and the restaurant was salty, cut into half rings.
    Cucumbers cut into thin strips, I took pickled gherkins, and the restaurant was salty, cut into half rings.
  3. Boil lentils and drain excess liquid.
    Boil lentils and drain excess liquid.
  4. Cut fresh herbs and cherry in half. The original tomatoes were not, but they are much tastier!
    Cut fresh herbs and cherry in half. The original tomatoes were not, but they are much tastier!
  5. Mix lentils with cucumbers, oil with garlic and onions, fresh herbs and tomatoes. All, salad is ready!
    Mix lentils with cucumbers, oil with garlic and onions, fresh herbs and tomatoes. All, salad is ready!

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