Low Carb Linsensalat
Discover the perfect balance of health and flavor with this vibrant Low Carb Linsensalat recipe, a satisfying lentil salad bursting with Mediterranean-inspired freshness. Packed with nutrient-rich green lentils, crisp cucumber, sweet cherry tomatoes, and zesty red bell pepper, this dish is elevated by the subtle sharpness of red onion and the aromatic touch of fresh parsley. A tangy olive oil and lemon juice dressing ties it all together, highlighting the natural flavors of each ingredient. Optional feta cheese adds a creamy finish, though the salad shines just as bright in its vegan version. Ready in under 40 minutes, this fiber-filled, low-carb delight is a versatile crowd-pleaser, ideal as a hearty main or refreshing side. Perfect for meal prep, lunch on the go, or alfresco dining, this linsensalat is a celebration of simplicity and wholesome goodness.
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Begin by rinsing the green lentils thoroughly under cold running water to remove any debris.
In a medium-sized pot, add the rinsed lentils and cover with double the amount of water. Bring to a boil over high heat.
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.
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.
In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, and drained, cooled lentils.
Chop the fresh parsley finely and add it to the salad mixture.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour this dressing over the salad.
Toss the salad gently to combine all ingredients, ensuring the lentils and vegetables are well coated with the dressing.
If using feta cheese, crumble it over the top before serving for an extra layer of flavor. For a vegan version, omit the feta.
Taste and adjust seasoning with more salt or lemon juice if necessary, before serving chilled or at room temperature.
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2354 mg | 102% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 22.0 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 661 mg | 51% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2193 mg | 47% | |
*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.
