Mediterranean Lentil Salad
Fresh, Mediterranean, ready in ten minutes — lentils as the base, plus tomatoes, cucumber and a touch of feta.
Nutrition per serving
Ingredients
- Lentils (cooked, prepared)200 g (cooked weight)
- Cherry tomatoes (halved)100 g
- Cucumber (diced)50 g
- Red onion (thinly sliced)30 g
- Feta cheese20 g
- Olive oil10 g
- Balsamic vinegar1 tbsp
- Oregano½ tsp
- Salt, pepperto taste
How to make it
- Combine the lentils, tomatoes, cucumber and onion in a bowl.
- Whisk the olive oil, balsamic and oregano into a dressing and pour it over.
- Season with salt and pepper and crumble the feta over the top at the end.
My tip: Take a 10-minute walk after eating — it smooths out blood sugar and you'll feel lighter.
Magnesium & plant protein. Lentils are one of the best plant sources of protein and magnesium at the same time — filling and rich in minerals. Food first, then supplement on purpose. More in the Supplement Compass → Basics topic
This dish is ideal for prepping ahead. When you cook, simply make one or two portions more — the preparation time stays almost the same, but you get a ready meal for the next day or for the freezer.
My principle: I almost always keep a stock of at least five ready meals in the fridge, tuned to me. When I come home hungry in the evening, I just reheat — instead of caving and grabbing something quick that doesn't fit my goals. How meal prep works →
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