1 c. lentils
2 c. water
2 beef bouillon cubes OR vegetarian bouillon cubes
2 cloves garlic, minced
1 med. onion, chopped
1 c. cucumber, chopped
3 tbsp. lemon juice
2 tbsp. olive oil
1 c. cubed cheddar cheese

Rinse and drain lentils. Place in medium saucepan with water, bouillon cubes, garlic and onion. Heat to boiling, cover and simmer 12 to 15 minutes. Cool. Drain, if necessary. Toss lentils with all remaining ingredients. Cover and chill several hours. Serve on lettuce or in pita bread as a sandwich.