High Protein Linsensalat
Discover the perfect blend of nourishment and flavor with this High Protein Linsensalat—an irresistible lentil salad packed with wholesome ingredients to fuel your day. Combining tender green lentils and fluffy quinoa as a robust protein base, this dish is elevated with the crunch of fresh vegetables like bell pepper, cucumber, and cherry tomatoes, while a tangy lemon-Dijon dressing delivers a bold punch of flavor. Fresh parsley adds an aromatic touch, while optional crumbled feta provides a creamy, savory finish. Quick to prepare in just under an hour, this vibrant salad is ideal for meal prep, hearty lunches, or light dinners. Rich in plant-based protein, fiber, and essential nutrients, this healthy recipe is perfect for those seeking a satisfying vegetarian option without sacrificing flavor. Serve chilled or at room temperature for a refreshing, nutrient-packed meal!
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Recipe Information
Ingredients
- 200 grams Green lentils
- 100 grams Quinoa
- 1 medium Red bell pepper
- 1 medium Cucumber
- 200 grams Cherry tomatoes
- 1 small Red onion
- 20 grams Fresh parsley
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Cumin
- 100 grams Feta cheese (optional)
Instructions
Rinse the green lentils in a sieve under cold running water.
In a medium saucepan, add the rinsed lentils and cover with 3 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes until tender but not mushy. Drain and set aside to cool.
Rinse the quinoa under cold water. In a small saucepan, combine the quinoa with 200 ml of water. Bring it to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Fluff the quinoa with a fork and set aside to cool.
Dice the red bell pepper and cucumber into small cubes. Halve the cherry tomatoes and finely chop the red onion and parsley.
In a large mixing bowl, combine the cooked lentils, quinoa, red bell pepper, cucumber, cherry tomatoes, red onion, and parsley. Gently toss the ingredients together.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, black pepper, and cumin to make the dressing.
Pour the dressing over the lentil salad and toss everything together until well combined.
If using, crumble the feta cheese over the salad just before serving.
Serve the salad chilled or at room temperature. It can be stored in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3108 mg | 135% | |
| Total Carbohydrate | 129.1 g | 47% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 24.2 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2278 mg | 48% | |
*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.
