Lentil Salad with Feta Cheese
Lentil salad with feta cheese - Perfect for picnic or lunch break
Healthy, because
Even smarter
Nutritional values
Just 1 ounce of walnuts cover the daily requirement of linoleic acid, a polyunsaturated fatty acid that is indispensable for the body. The combination of lentils and cheese provides our muscles with plenty of high-quality protein.
Instead of red lentils, try using beluga lentils, as they contain significantly more satiating fiber.
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 116 μg | (193 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 837 mg | (21 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 14 ozs Orange juice
- 4 ozs red Lentils
- 4 sprigs Lemon thyme
- 12 ozs small Vine tomato
- 4 ozs Feta
- 5 ozs Arugula
- 3 Tbsps walnut kernels
- 4 Tbsps apple cider vinegar
- 1 tsp Mustard
- 1 tsp honey
- 5 Tbsps olive oil
- 10 ozs small red Apple
- salt
- peppers
Preparation steps
Bring orange juice to a boil. Cook lentils in boiling orange juice for about 10-15 minutes. Then leave to cool for 10 minutes.
Meanwhile, wash thyme, shake dry and pluck off leaves. Clean tomatoes, wash and halve or quarter depending on size. Crumble the feta. Wash arugula and shake dry. Coarsely chop walnuts.
For the dressing, whisk vinegar with mustard, honey and oil. Wash, halve, core and dice apples and mix with dressing and lentils, season with salt and pepper. Add walnuts with the rest of the prepared ingredients to the apple and lentil mixture and mix gently.
