# 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

## Ingredients

- 250 g Lentils, cooked
- 120 g Red pepper
- 120 g Cucumber
- 30 g Spring onions
- 40 g Feta
- 1 tbsp Olive oil (14 g)
- 1 tbsp Cider vinegar (15 g)
- 1 tsp Medium-hot mustard (5 g)
- 2 tbsp Parsley, chopped (7.6 g)
- Salt, to taste
- Pepper, to taste

## Method

1. Dice the pepper and cucumber, slice the spring onions.
2. Stir oil, vinegar and mustard into a vinaigrette, season with salt and pepper.
3. Mix the lentils, vegetables and parsley with the vinaigrette.
4. 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.

## 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.

## Sources

- [Max Rubner-Institut: German food composition database (BLS) 4.0, CC BY 4.0](https://doi.org/10.25826/Data20251217-134202-0)
- [USDA FoodData Central, SR Legacy: weights of spoons, cloves and eggs](https://fdc.nal.usda.gov/)
- [BfR: Correct cooling of food in private households (German)](https://www.bfr.bund.de/fragen-und-antworten/thema/korrektes-kuehlen-von-lebensmitteln-im-privathaushalt/)

Original recipe: https://kostenlos-abnehmen.de/en/rezepte/linsensalat

If you use the recipe, please name kostenlos-abnehmen.de and link it. The nutrition values come from the BLS 4.0 of the Max Rubner-Institut (CC BY 4.0).