Low Sodium Linsensalat

Elevate your salad game with our Low Sodium Linsensalat, a vibrant and heart-healthy dish brimming with Mediterranean-inspired flavors. Packed with tender green or brown lentils, crisp red bell peppers, refreshing cucumber, sweet cherry tomatoes, and aromatic parsley, this fiber-rich salad is as nourishing as it is delicious. Seasoned with a zesty dressing of extra virgin olive oil, fresh lemon juice, and warm spices like cumin and coriander, it delivers bold taste without relying on added salt. Perfect for light lunches, side dishes, or meal prep, this protein-packed lentil salad is ready in just 40 minutes and shines when served chilled or at room temperature. Explore this easy-to-make, sodium-conscious recipe and enjoy a wholesome twist on a classic Linsensalat.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams dry green or brown lentils
• 500 ml water
• 1 bay leaf
• 1 medium red bell pepper
• 1 medium cucumber
• 1 small red onion
• 15 grams fresh parsley
• 150 grams cherry tomatoes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons ground cumin
• 0.5 teaspoons ground coriander

Directions

Step 1

Rinse the lentils under cold running water to remove any debris and drain well.

Step 2

In a medium saucepan, combine the lentils, water, and the bay leaf. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20–25 minutes or until lentils are tender but not mushy. Drain any excess water and set aside to cool, removing the bay leaf.

Step 3

While the lentils are cooking, prepare the vegetables: dice the red bell pepper, peel and dice the cucumber, finely chop the red onion, halve the cherry tomatoes, and finely chop the parsley.

Step 4

In a large mixing bowl, combine the cooked lentils, diced red bell pepper, diced cucumber, chopped red onion, halved cherry tomatoes, and chopped parsley.

Step 5

In a small bowl, whisk together the olive oil, lemon juice, black pepper, ground cumin, and ground coriander until well combined.

Step 6

Pour the dressing over the lentil mixture and gently toss everything together until well combined. Taste and adjust seasoning if necessary.

Step 7

Cover the salad and let it rest in the refrigerator for at least 30 minutes to allow the flavors to meld.

Step 8

Serve the salad chilled or at room temperature. Enjoy your healthy and flavorful low sodium Linsensalat.

Nutrition Facts

Serving size	(1365.1g)

Amount per serving	% Daily Value*
Calories	635.0

Total Fat 30.6g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 52.6mg	0%
Total Carbohydrate 75.9g	0%
Dietary Fiber 24.5g	0%
Total Sugars 20.7g
Protein 24.1g	0%

Vitamin D 0IU	0%
Calcium 199.2mg	0%
Iron 10.6mg	0%
Potassium 2007.7mg	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: 40.8%

Protein: 14.3%

Carbs: 45.0%