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What to make when you invite a vegan friend to a BBQ ☺


Lentil and Cucumber Salad with Chimichurri Dressing

Recipe created by: Micah Mowrey

Serves 6 People / Total Time: 2 Hours / Active: 1 Hour


For the Lentils:

  • 2 Cups Dried Lentils
  • 4 Cups Water + More as needed
  • 1 Cup White Wine
  • 1/2 Head Garlic
  • 1⁄2 Onion
  • 1 Whole, Medium Carrot
  • 1⁄4 Cup Olive Oil
  • To taste Salt

For the Salad:

  • 1 Whole, Medium Carrot
  • 1 Bunch (6) Baby Radishes
  • 1lb Cucumbers, whole
  • 1⁄2 Head lettuce or Baby greens as desired

For the Dressing:

  • 1 Cup Picked Cilantro
  • 1 Cup Picked Mint
  • 1⁄2 Cup Picked Basil
  • 1⁄2 Cup Picked Lemon Balm
  • 1⁄2 Cup Picked Parsley
  • 1⁄4 Cup Picked Lovage
  • 2 Cloves Garlic
  • 4 Oz Olive Oil
  • 4 Oz Red Wine Vinegar
  • To taste Salt
  • To taste Pepper


For the Lentils:

Medium dice your carrot and onion, and peel and rough chop half the garlic. (Also peel two extra cloves to use in the dressing later). In a medium pot over medium heat, sweat the garlic, carrot, and onion with the olive oil until soft. Then add your white wine to to pot and reduce until almost dry. Now add in your lentils, mix, and add water. Bring to a simmer. As soon as the pot is at a simmer, reduce the heat to low and cover with a lid, cooking gently until the lentils are just tender, like pasta (about 20 minutes). Remove the pot from the heat, season with salt to taste, and cool in the liquid.

For the Salad:

Wash all your vegetables in cold water. Then thinly slice or shave (a mandolin works great!) your carrot, cucumber, and radishes and place in a large mixing bowl. Now tear your salad greens to bite size and also add to the mixing bowl. Reserve in fridge.

For the Dressing:

Once you have washing and picked the herbs, combine them in a blender with the garlic, olive oil, and vinegar. Blend until smooth, adding oil and vinegar to balance the flavor and texture. Finish the dressing by seasoning to taste with salt and pepper. Reserve.

To Finish:

Once the lentils are cool, drain them gently in a colander. Now combine your lentils, and dressing with the vegetables in the mixing bowl. Toss gently, tasting and adjusting your vinegar, salt, and olive oil as needed.

Serve in a large bowl or on a wide plate at home, in the backyard or on a picnic. Delicious when combined with grilled meat or fish!

Personal / Private Chef Website: Micahmowrey.com
Business Website: Locivore.com
Personal Instagram: @micahmowrey
Chef Instagram: @ofgrowingthings
Business Instagram: @locivore

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