Lentil and feta salad

Name: Lentil and feta salad
Prep time: 30 min
Total time: 30 min
Ingredients: 150 g Green lentils; 80 g Feta; 1 pcs Cucumber; 0.5 pcs Red onion; 15 g Parsley; 1 tbsp Olive oil; 1 tbsp Balsamic vinegar; Salt, to taste

Filling plant protein and salty cheese — still good the next day.

Per serving: 432 kcal
Time: 30 min
Servings: 2

Protein, fat and carbs per serving

Protein: 25 g 23% of calories
Fat: 18 g 38% of calories
Carbs: 42 g 39% of calories

The share is how many calories each macronutrient supplies: protein and carbs at 4 kcal per gram, fat at 9.

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Ingredients

for 2 servings

Green lentils 150 g
Feta 80 g
Cucumber 1 pcs
Red onion 0.5 pcs
Parsley 15 g
Olive oil 1 tbsp
Balsamic vinegar 1 tbsp
Salt to taste

Method

Cook the lentils in unsalted water for 20–25 minutes so they keep their shape, then cool.
Dice the cucumber, slice the onion thinly and chop the parsley.
Mix with the lentils and crumble in the feta.
Dress with oil and balsamic vinegar and season.