Warm lentil salad
Brown lentils, peppers, cucumber, spring onion, lemon dressing — keeps three days in the fridge.
- Time
- 35 min
- Effort:
- easy
- Season
- spring, summer, autumn
- vegan
- vegetarian
- light
- budget
- batch-cook
- everyday
Ingredients for 4 portions
250 gbrown lentils
1bell peppers
½cucumber
2tomatoes
3spring onions
1 bunchparsley
1lemons
4 tbspolive oil
1 tspmedium mustard
½ tspground cumin
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Mustard
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 336 kcal |
|---|---|
| Protein | 16.6 g |
| Fat | 11.5 g |
| Carbohydrates | 33.8 g |
| of which sugar | 6.5 g |
| Fibre | 13.7 g |
| Salt | 0.1 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Boil the lentils in plenty of water for 25 minutes until al dente, drain, cool to lukewarm.
- 2
Finely dice the peppers, cucumber, tomatoes and spring onions, chop the parsley.
- 3
Whisk the lemon juice, olive oil, mustard, cumin, salt and pepper, mix everything.
- 4
Leave for 30 minutes, season again.
