Lentil Cucumber Salad - Plant Based Cooking | February 2014

Ingredients

• 1 cup green lentils
• 4 cups water
• 1 medium cucumber (diced)
• 1/3 cup red onion (diced)
• 1/4 cup Kalamata olives (seeded and chopped, optional)
• 1/2 red pepper (chopped)
• 1/4 cup sun-dried tomatoes (chopped)
• salt and black pepper (to taste)
• 3 tbsp balsamic vinegar
• 2 tsp prepared yellow mustard
• 2 tsp date syrup