Low Carb Linsensalat

Elevate your salad game with this vibrant and nutritious Low Carb Linsensalat, a protein-rich lentil salad that's as satisfying as it is wholesome. Packed with tender green lentils, crisp cucumber, juicy cherry tomatoes, crunchy red bell pepper, and zesty red onion, this Mediterranean-inspired dish is bursting with fresh, colorful ingredients. Tossed in a tangy lemon and olive oil dressing and finished with fragrant parsley, it’s a light yet filling recipe perfect for busy weeknight dinners or meal prep. Optional feta crumbles add a creamy, salty kick, or skip it to keep the dish vegan-friendly. Ready in just 35 minutes and brimming with wholesome flavors, this low-carb lentil salad is a must-try for those seeking a healthy, easy, and versatile meal option.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Green lentils
• 200 grams Cherry tomatoes
• 1 medium Cucumber
• 1 medium Red bell pepper
• 0.5 small Red onion
• 0.5 bunch Fresh parsley
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 100 grams Feta cheese (optional, omit for vegan)

Directions

Step 1

Begin by rinsing the green lentils thoroughly under cold running water to remove any debris.

Step 2

In a medium-sized pot, add the rinsed lentils and cover with double the amount of water. Bring to a boil over high heat.

Step 3

Once boiling, reduce the heat to a simmer and cook the lentils for about 15-20 minutes until tender but not mushy. Drain and set aside to cool.

Step 4

While the lentils are cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, chop the red bell pepper into small pieces, and finely chop the half red onion.

Step 5

In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, and drained, cooled lentils.

Step 6

Chop the fresh parsley finely and add it to the salad mixture.

Step 7

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour this dressing over the salad.

Step 8

Toss the salad gently to combine all ingredients, ensuring the lentils and vegetables are well coated with the dressing.

Step 9

If using feta cheese, crumble it over the top before serving for an extra layer of flavor. For a vegan version, omit the feta.

Step 10

Taste and adjust seasoning with more salt or lemon juice if necessary, before serving chilled or at room temperature.

Nutrition Facts

Serving size	(979.6g)

Amount per serving	% Daily Value*
Calories	1023.1

Total Fat 65.7g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 89.3mg	0%
Sodium 2354.1mg	0%
Total Carbohydrate 75.4g	0%
Dietary Fiber 24.0g	0%
Total Sugars 22.0g
Protein 38.2g	0%

Vitamin D 0IU	0%
Calcium 660.6mg	0%
Iron 11.1mg	0%
Potassium 2192.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.5%

Protein: 14.6%

Carbs: 28.8%