Persian cucumber salad with lentils & sprouts from EatingWell Magazine, May/Jun 2014 (page 64) by Romney Steele

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on June 03, 2019

    Excellent way to take advantage of some Armenian cucumbers I picked up at the farmers' market. I doubled the recipe for a larger six portions for dinner, subbed thinly sliced fennel for half of the cucumber (didn't want to use up ALL of the cukes), and used fennel fronds instead of dill. And, used some sort of frilly red mustard leaves instead of microgreens. Served over a bed of kamut. Refreshing!

  • csavegetablesfan on November 17, 2018

    This recipe is in the Eating Well Vegetables cookbook.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.