Recently, vegan and...vegetarian dishesan increasing popularity. So it's no wonder that the filling lentil salad can be found more and more often in German refrigerators. It is tasty and is therefore also an inexpensive side dish for grilled food or as an appetizer at a festive buffet. It lasts easily throughout the working week and is therefore also suitable as a meal to take with you to the office. The lentil salad also contains important nutrients such as protein and stimulates digestion. If you are looking for a lentil salad recipe, then you will find it with us, because we offer you 20 ideas for filling and low-calorie starters.
Red lentil salad: recipe with feta cheese
We'll start with a very simple recipe for red lentil saladwith feta cheeseto. In contrast to the other types of lentils, red lentils cook in less than 15 minutes. A red lentil salad also scores with a more neutral taste and is therefore perfect as a side dish for fish and meat, as well as as a vegan starter. The combination with Greek feta cheese is particularly delicious. For the basic recipe you need the following ingredients:
- 1 tsp olive oil
- 1 garlic clove, pressed
- 1/2 tsp fennel seeds
- 1/2 tsp Coriander-Samen
- 1 tsp lemon juice
- 1 TL Balsamic-Dry
- 1 cup red lentils
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
Preparation: Heat the olive oil in a deep pan over medium heat, add the garlic clove and sauté briefly. Add the coriander and fennel seeds to the pan and toast for 30 seconds. Remove the pan from the heat and season the lentil salad with balsamic vinegar and lemon juice. Set aside to cool.
In the meantime, bring 2 cups of water to the boil in a pot and cook the red lentils according to the instructions on the package until al dente. They usually cook in less than 10 minutes. Then drain and drain the lentils. Drizzle the dressing over it, stir in the crumbled cheese and then season the salad with salt and pepper. Serve with rice or green salad.
Vegan lentil salad: recipe with tomatoes
The longer the next salad stays in the fridge, the better it tastes. If you would like to try what a vegan lentil salad tastes like, then this is the next recipewith tomatoesexactly the right thing for you. You need the following ingredients for this filling appetizer:
- 210 g green Puy lentils (the variety is particularly popular in France)
- 1 TL Dijon Mustard
- 1 TL Senfmehl
- Juice from one lemon
- 2 tsp white wine vinegar
- 1 teaspoon extra virgin olive oil
- Sea salt
- 1 small red onion, chopped finely
- 150 g cherry tomatoes, halved
- 10 g parsley, fresh and roughly chopped
Preparation: Add the lentils to the boiling water and simmer over medium heat for 20 minutes. Then remove from the heat, drain and spread on kitchen paper. Drain and place in a large bowl. Mix the remaining dressing ingredients in a small bowl and then stir in the onion and cherry tomatoes. Garnish with the parsley and season with salt and pepper. Let stand at room temperature for half an hour and then serve.
Lentil salad calories: low carb recipe with fish
Especially in Corona times, when we move a lot less and stay at home a lot more, we are looking for tasty but at the same timelow calorie recipes. Then the question arises as to how many calories are in a lentil salad (approx. 140 g). If you prepare your lentil salad vegetarian, i.e. only with vegetables and spices, then the number of calories is around 250 kcal. But if you prepare a low-carb lentil salad and add 100 g of fish such as smoked salmon, then the number of calories increases to 370 kcal. However, since such a salad is very filling and can be eaten for lunch, the lentil salad is low in calories. Here comes a suggestion for a cold low-carb appetizer. The necessary ingredients are:
- 1 cup mountain lentils (plate lentils break down very easily and are therefore not suitable)
- 2 cups of water
- 3 medium tomatoes
- 1 onion
- 2 handfuls of spinach
- 150g smoked salmon
For the dressing:
- 6 tsp olive oil, extra virgin
- 2 tsp white balsamic vinegar
- Juice of half a lemon
- 2 TL Dijon Mustard
- Salt and pepper to taste
Preparation: Rinse the mountain lentils under cold water and put them in a pot. Bring to a boil and then reduce the heat to low and simmer for 30 minutes until the lentils are cooked through. Then remove the lentils from the heat, drain, rinse and drain on kitchen paper. Meanwhile, clean the tomatoes well and cut them into small pieces. Peel and chop the onion. Rinse the spinach and pat dry on kitchen paper. Then mix the ingredients for the dressing with the vinegar and Dijon mustard and puree everything until fine. Then mix the onion, tomatoes and spinach with the lentils in a large bowl, garnish with smoked salmon and drizzle with the dressing.
Recipe for Beluga lentil salad with mango and avocado
Beluga lentils are a variety of black lentils named after the beluga caviar. These lenses differ from plate lenses not only in their color, but also in their size: they are significantly smaller. Beluga lentils are perfect for cold appetizers and lentil salads as they do not break down when cooked. They absorb the flavor of the dressing and fruit well. Below we offer you an idea for Beluga lentil salad with mango and avocado. You need the following ingredients:
- 1 cup beluga lentils
- 4 cups of water
- 4 handfuls of arugula
- 1 mango, cut into pieces
- 1/4 onion, red, thinly sliced
- 1 avocado, cut into pieces
For the dressing:
- 4 tsp olive oil
- 4 tsp lemon juice
- 2 garlic cloves, diced
- Salt and pepper
- 3 teaspoons parsley, freshly chopped
If you would like to prepare a vegetarian lentil salad, then follow the basic recipe: Prepare the beluga lentils according to the manufacturer's instructions. Meanwhile, mix the ingredients for the dressing into a creamy mixture. Then theAssemble saladand mix all ingredients together well. Of course, non-vegetarians can also garnish the salad with shrimp or cheese.
Simply prepare lentil salad with spices
Now follows a lentil salad recipe, simpleprepared with curry. For this quick recipe you need the following ingredients:
- Green Puy lentils from France
- Paneer (Indian cream cheese)
- Dressing with lime juice and coriander
- Spices: cardamom, garlic powder, ginger and cumin to taste
- Spinach, finely chopped
- Cauliflower, fried (optional) with turmeric
Preparation: Boil the lentils, drain the water and dry them. Season with the spices and drizzle with 1/3 of the dressing. Meanwhile, season the paneer cheese and the cauliflower with turmeric and fry briefly. Then simply put together the lentil salad and garnish with parsley. If you want to take the salad to the office, you can store the sauce separately in a small container.
Oriental lentil salad: recipe from Morocco with carrots
Does oriental cuisine make you dream of distant worlds and exotic countries? The next recipe brings a touch of Morocco into your own four walls. An oriental lentil salad with carrots and freshly ground spices is ideal as a main course on casual weekends or as a side dishHummus as a cold appetizerfor the family celebration. You need the following ingredients:
- 1 cup green pya lentils
- 1 1/2 cup carrots, peeled and cut into four pieces
- 1 small onion, diced
- 1/2 tsp cinnamon
- 1/2 tsp Paprika
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- Juice of one lemon
- olive oil
- Salt and pepper to taste
- 2 tsp dill, fresh and finely chopped (for the dressing)
- 1/4 cup raisins
- Parsley, for garnish, coarsely chopped
Preparation: Cook the green lentils following the instructions on the packaging. Mix the spices with 2 tablespoons of olive oil in a bowl, line a baking tray with baking paper and spread the carrots on it. Brush the carrots with the spice mixture and roast them in a preheated oven at 180 degrees Celsius for 20 - 30 minutes. Meanwhile, briefly sauté the onions in the olive oil. Then for the dressing, mix the lemon juice, dill, salt and pepper with 4 tablespoons of olive oil in a bowl. Mix all the ingredients in a large bowl and add the raisins at the end and drizzle with the dressing.
Recipe for lentil salad with sheep's cheese and figs
The next lentil salad with sheep's cheese and figs is perfect for hot summer days. You need the following ingredients:
- 6 fresh figs
- 35 g nuts, chopped
- 1 garlic clove, pressed
- 1 tsp olive oil
- 3 tsp balsamic white wine vinegar
- 300g lentils, cooked, drained weight
- 100 g Salad
- 50 g Arugula
- 1 handful of mint leaves
- 100 g sheep cheese
- 1 pomegranate, seeds only
Preparation: Line a baking tray with baking foil. Scatter the nuts and figs on the baking tray, mix the balsamic vinegar with the garlic and olive oil in a bowl and brush the nuts and figs with it. Then caramelize the nuts and figs in the preheated oven.
Beetroot as the main ingredient in lentil salad
The lentil salad with beetroot is perfect for cold autumn and winter days. For the next recipe you will need the following ingredients:
- beetroot, 2 pieces, peeled and cut into pieces
- 1 tsp olive oil
- 250 ml chicken stock
- 1 tsp red wine vinegar
- 1 teaspoon Vincotto (Italian seasoning mix made from grape must)
- 60 ml olive oil
- 400g lentils, cooked, drained weight
- 2 shallots
- Parsley, coarsely chopped
- Handful of seed mix
- 100 g sheep's cheese, diced
Preparation: Put the broth in a pot together with the beetroot, bring to the boil, then reduce the heat and simmer for 15 minutes. Mix all the remaining ingredients in a bowl, then add the beetroot and stir everything well.
Recipe for lentil salad with apple and meat
A filling recipe for lentil salad with apple and salted beef. These are the necessary ingredients:
- 200g salted beef
- 1 carrot, peeled and chopped
- 1 onion, cut into wedges
- 1 stick of celery, diced
- 1 tsp brown sugar
- 1 tsp white wine vinegar
- 400g lentils, cooked, drained weight
- Salat
- 1/2 red onion, cut into wedges
- 1 apple, grated
- 2 tsp olive oil
- 1 TL Honig
- 1 tsp apple cider vinegar
- 1 garlic clove, pressed
Preparation: In a large pot, add the beef, carrot, onion, celery, brown sugar and white wine vinegar. Pour in enough cold water to cover the ingredients. Bring the water to a boil and reduce the heat. Then simmer over medium heat for 1 hour and 30 minutes until the meat is cooked through. Remove the pot from the heat, pour out the water and let the ingredients drain. Mix in a large bowl with the remaining ingredients, season to taste and serve warm.
Recipe for lentil salad with sun-dried tomatoes
We will soon be offering you a recipe for lentil salad with sun-dried tomatoes. Here are the necessary ingredients:
- 1/4 cup lentils, cooked and drained
- 1 handful of mix of spinach and rocket
- 1/4 cup dried tomatoes
- 4-5 cherry tomatoes, fresh, halved
- 2 tablespoons sheep's cheese, grated or crumbled
- Dressing made from cumin and ginger in olive oil
Preparation: Mix the lentils with the other ingredients, drizzle with the dressing and enjoy the salad the same day.
Lentil salad recipe with bacon
Filling and perfect as a main course in the cold season: this is how the next lentil salad with bacon can be described. You need the following ingredients:
- 1 tsp olive oil
- 1 medium shallot, chopped
- 2 teaspoons fresh rosemary leaves, finely chopped
- 2 cloves of garlic, pressed
- Speck
- 800g lentils, cooked, drained weight
- 2 tsp white wine vinegar
- 1 handful of fresh parsley, chopped
- 50g feta cheese, crumbled
Preparation: Heat the olive oil in a deep pan and sauté the shallot and rosemary leaves for 5 minutes. Add the garlic and bacon and sauté for another 5 minutes until the bacon begins to crisp. Add the lentils, stir everything well and remove from the heat. Season with salt and pepper and serve warm.
Lentil salad with tuna
The lentil salad with tuna offers variety in the menu all year round. Here are the ingredients for the filling and tasty salad:
- 425 g canned tuna
- 400g lentils, cooked, drained weight
- Parsley, fresh, just the leaves
- 6 basil leaves
- 100 g cherry tomatoes, halved, yellow and red
- 1 small red onion, cut into pieces
For the dressing:
- 4 tsp extra virgin olive oil
- Juice of half a lemon
- 1 medium garlic clove, pressed
- Sea salt and freshly ground pepper
- 1 tsp mustard
Directions: Combine all ingredients in one bowl and all dressing ingredients in a separate, smaller bowl. After mixing the basic ingredients together well, drizzle the dressing over the salad. Serve immediately afterwards and store the salad in the refrigerator for a maximum of 1 day.
