Vegan Tomato, Cucumber, And Lentil Salad - cooking recipe

Ingredients

8 cups water
1 pound dried lentils
1 English cucumber, peeled and cut into bite-size pieces
2 tomatoes, cut into bite-size pieces
1/2 red onion, finely chopped
1/2 cup finely chopped fresh basil
1/4 cup balsamic vinegar

Preparation

Combine water and lentils in a large pot. Bring to a boil; reduce heat and simmer gently until lentils are tender but not mushy, about 20 minutes. Drain excess liquid and transfer to a large bowl.
Stir cucumber, tomatoes, red onion, and basil into lentils. Dress with balsamic vinegar.