Keep It Simple with Cucumber Lentil Salad

Im on a bit of a health kick. Dont worry because soon well all be knee-deep in Halloween candy, mashed potatoes and gravyand then December will happen and well be eating cookies. Itll all happen in no time. I guess this is me enjoying the calm before the storm.

This combination is classic: fresh dill, diced cucumber and lots of yogurt and lemon. Its very tzatziki-esque, tart and refreshing. This salad is made into a bit of a fuller kind of meal by folding in tender lentils. Growing up, I despised lentils. Whenever it appeared on the dinner table, it meant that my parents were trying to be frugal. Theyre a very humble bean.

Lentils take very little time to prepare. You can soak them overnight if you want, but its definitely not required. Theyre inexpensive (I bought this amount for less than a $1) and they can be stored in your pantry pretty much indefinitely. The one thing that you need to consider when making this salad is that the longer it sits, the more the cucumbers let go of their water, so I suggest mixing it all together just before serving.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.