Low Sodium Linsensalat
Elevate your salad game with this hearty and nutritious Low Sodium Linsensalat, a vibrant lentil salad brimming with fresh flavors and Mediterranean-inspired spices. Packed with tender green or brown lentils, crisp red bell pepper, cucumber, cherry tomatoes, and aromatic parsley, this wholesome dish is brought to life with a zesty lemon and olive oil dressing seasoned with cumin and coriander. Perfect for those seeking a heart-healthy, low sodium recipe, this salad is quick to prepare and ideal for meal prep, offering a delightful balance of texture and taste. Serve it chilled or at room temperature as a refreshing side dish or light lunch that’s as satisfying as it is nourishing.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Rinse the lentils under cold running water to remove any debris and drain well.
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.
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.
In a large mixing bowl, combine the cooked lentils, diced red bell pepper, diced cucumber, chopped red onion, halved cherry tomatoes, and chopped parsley.
In a small bowl, whisk together the olive oil, lemon juice, black pepper, ground cumin, and ground coriander until well combined.
Pour the dressing over the lentil mixture and gently toss everything together until well combined. Taste and adjust seasoning if necessary.
Cover the salad and let it rest in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve the salad chilled or at room temperature. Enjoy your healthy and flavorful low sodium Linsensalat.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 20.7 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2008 mg | 43% | |
*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.
