High Protein Linsensalat

Packed with nutritious ingredients and bursting with vibrant flavors, this High Protein Linsensalat is the ultimate healthy meal option for both vegetarians and meat-lovers alike. Combining protein-rich green lentils and quinoa with crisp vegetables like red bell pepper, cucumber, and cherry tomatoes, this salad is as satisfying as it is colorful. A zesty dressing of olive oil, lemon juice, Dijon mustard, and cumin ties everything together, while a sprinkle of fresh parsley adds herby brightness. Optional crumbled feta cheese lends a creamy finish, making this salad both versatile and indulgent. Ready in just under an hour, this easy-to-make dish is perfect for meal prep, lunch on-the-go, or as a refreshing side. It's an ideal choice for anyone seeking a high-protein, fiber-rich, and nutrient-dense recipe that's as delicious as it is wholesome.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Rinse the green lentils in a sieve under cold running water.

Step 2

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.

Step 3

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.

Step 4

Dice the red bell pepper and cucumber into small cubes. Halve the cherry tomatoes and finely chop the red onion and parsley.

Step 5

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.

Step 6

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, black pepper, and cumin to make the dressing.

Step 7

Pour the dressing over the lentil salad and toss everything together until well combined.

Step 8

If using, crumble the feta cheese over the salad just before serving.

Step 9

Serve the salad chilled or at room temperature. It can be stored in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	1130.6 grams (1130.6g)

Amount per serving	% Daily Value*
Calories	1363

Total Fat 73.30g	94%
Saturated Fat 22.00g	110%
Polyunsaturated Fat 4.00g
Cholesterol 89mg	30%
Sodium 3108mg	135%
Total Carbohydrate 129.10g	47%
Dietary Fiber 24.70g	88%
Total Sugars 24.20g
Protein 51.50g	103%

Vitamin D 0IU	0%
Calcium 679mg	52%
Iron 14mg	77%
Potassium 2278mg	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.

Source of Calories

Fat: 47.7%

Protein: 14.9%

Carbs: 37.4%