Quick Lentil Salad
A protein-rich lentil salad with tomato, cucumber and feta – ready in twelve minutes with no cooking at all.
- Prep time
- Prep time: 12 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Brown lentils1 can
- Tomato2 piece
- Cucumber1 piece
- Onion0.5 piece
- Feta100 g
- Lemon1 piece
- Olive oil3 tbsp
- Salt
Preparation
- 1
Rinse the lentils from the can and let them drain. (5 min)
- 2
Dice the tomato, cucumber and onion small.
- 3
Whisk the lemon juice, olive oil and salt into a dressing.
- 4
Mix the lentils, vegetables and dressing and scatter feta over everything.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
In September, Tomato, Cucumber, and Onion are in season — fresher and usually cheaper than imported.
Why cooking in season pays offWith 5 different plant species, this recipe brings you closer to the target of 30 plants per week.
Why 30 plants a week?No meat or fish at all — the average meal in Western Europe contains around 60 g.
How mangia shows your balanceThat's this dish — to see how your whole week adds up (plants, meat, season), the mangia balance does the tracking for you, without any counting.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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