Cucumber Lentil Salad

Ingredients

• 1/2 cup dried lentils
• 1/2 red onion, thinly sliced 
• 1 large hot house cucumber (or 3 persian cucumbers), diced
• 1 bunch of dill, minced (about 3 tablespoons)
• 1/3 cup Greek yogurt
• Juice from 1 lemon
• Salt to taste

Instructions

1. 1
   In a medium saucepan, add the lentils, a few pinches of salt and enough water to cover lentils by a few inches. Turn the heat to medium and cover the pot, cooking the lentils for 10 to 15 minutes, until tender. Drain the lentils and set aside to cool. 
2. 2
   In a large bowl, add yogurt, lemon juice and a few pinches of salt. Mix until combined. Add the dill, diced cucumber and nearly cooled lentils. Toss together until completely combined. Give it a taste and adjust the salt or lemon juice to your liking. Serve immediately.