Inn at Ellis River’s Dill, Lentil, Tomato and Cucumber Salad

Featured at the first Inn to Inn Herb Tour in 2009, this summertime side dish also makes a great appetizer when served with toasted pita triangles.


  • 1 small to medium cucumber, peeled, seeded and diced
  • 1 cup dried small French lentils
  • 1 ½ teaspoons garlic, minced
  • 1 teaspoon salt
  • 2 cups cherry tomatoes, quartered
  • 4 scallions, sliced thinly
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh basil, finely chopped
  • 3 tablespoons balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • ½ teaspoon freshly ground black pepper


Peel and seed cucumber and cut into ½ inch dice. Sprinkle cucumber lightly with ½ teaspoon salt and set aside. Combine 4 cups water, lentils, garlic, and ½ teaspoon salt in a two quart saucepan and bring to a boil. Reduce heat and simmer, uncovered, until lentils are just tender, about 15 to 25 minutes. Drain cucumber and pat dry. Drain lentils. In a large bowl, combine tomatoes, cucumber, scallions, dill, basil, vinegar, oil, and pepper. Toss in hot lentils and allow to cool to room temperature.

 Yield: 4 – 6 servings as a side dish or may be served as a dip with toasted pita triangles.

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1-603-383-9339, 1-800-233-8309
17 Harriman Road,
PO Box 656, Jackson, NH 03846
GPS: N 44.14687 | W 071.19160

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