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Print Recipe
Lentil Salad with Pickled Cucumber Recipe
This salad was recently tasted in a Ukrainian restaurant, I really liked it, and I reproduced it today at home with my own 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 begin with, chop the garlic, mix with butter, add salt, add finely chopped onion, preferably red. Asterisk, let stand for 10-15 minutes. The original salad was seasoned with unrefined sunflower oil, but I liked it better with olive oil.
    To begin with, chop the garlic, mix with butter, add salt, add finely chopped onion, preferably red. Asterisk, let stand for 10-15 minutes. The original salad was seasoned with unrefined sunflower oil, but I liked it better with olive oil.
  2. Cucumbers cut into thin strips, I took pickled gherkins, and in the restaurant were salted, cut into half rings.
    Cucumbers cut into thin strips, I took pickled gherkins, and in the restaurant were salted, cut into half rings.
  3. Boil the lentils and drain the excess liquid.
    Boil the lentils and drain the excess liquid.
  4. Cut the fresh greens and cherries in half. There were no original tomatoes, but they are much tastier!
    Cut the fresh greens and cherries in half. There were no original tomatoes, but they are much tastier!
  5. Mix lentils with cucumbers, vegetable oil with garlic and onion, fresh herbs and tomatoes. That's it, the salad is ready!
    Mix lentils with cucumbers, vegetable oil with garlic and onion, fresh herbs and tomatoes. That's it, the salad is ready!

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