Lentil salad with pepper and feta
A salad that travels to work in a jar. Lentils bring protein and fibre, a little feta the salty part.
- Time
- 15 min
- Portions
- 2
- Energy
- 307 kcal
- Protein
- 16.3 g
Ingredients
- To taste: Salt, Pepper
Takes the recipe with 2 portions into the app, with grams and nutrition.
Method
- Dice the pepper and cucumber, slice the spring onions.
- Stir oil, vinegar and mustard into a vinaigrette, season with salt and pepper.
- Mix the lentils, vegetables and parsley with the vinaigrette.
- Crumble the feta over the top.
Nutrition
| Nutrient | per portion | per 100 g |
|---|---|---|
| Energy | 307 kcal | 102 kcal |
| Protein | 16.3 g | 5.4 g |
| Fat | 12.9 g | 4.3 g |
| Carbohydrates | 24.9 g | 8.3 g |
| Fibre | 11.6 g | 3.8 g |
Calculated with the values of the German food composition database BLS 4.0. Spoons are level, their weight comes from the USDA database, an egg counts as 50 g without shell. Seasonings to taste are not counted. Per 100 g refers to the weight of the ingredients before cooking.1
Good to know
- Calculated with cooked lentils from the BLS. Rinse lentils from a jar or tin well.
- If you cook lentils yourself, weigh them after cooking. The recipe counts the weight of the cooked lentils.
Storage
Covered in the fridge for 2 to 3 days. On the second day it often tastes even better.3