40minutes, 25 of them waiting
601Calories
30gProtein
1serving
Lentils are the quietest protein on the shelf. A salad made from them keeps for three days, takes on flavour while it sits, and tastes better on the second day than on the first.
Ingredients
Forserving
- 80 gLentils, dry weight
- 60 gFeta
- 150 gTomatoes
- 100 gCucumber
- 30 gRed onion
- 10 gOlive oil (1 tbsp)
- Salt, pepper, a splash of vinegar, parsley
How to make it
- Bring the lentils to the boil in plenty of unsalted water and simmer for 20 to 25 minutes, until soft but still holding their shape. Drain and let them cool.
- Chop the tomatoes, cucumber and onion.
- Mix everything with the oil, vinegar, salt and pepper.
- Crumble the feta over the top and finish with parsley.
One tip
Salt only at the end. Cook lentils in salted water and you get tough skins around a soft middle.
Nutrition per serving
| Calories | 601 |
|---|---|
| Protein | 30 g |
| Fat | 24 g |
| Carbs | 65 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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