Lentil salad recipe: ideas for filling and low-calorie starters

Lentil salad recipe: ideas for filling and low-calorie starters

Recently, vegan and vegetarian dishes have become increasingly popular. It is no wonder that the filling lentil salad can be found more and more often in German refrigerators. It is tasty and therefore offers itself as a cheap side dish for grilled food or as a starter at a festive buffet. It easily stays on during the working week and is therefore also suitable as take-away food to the office. Lentil salad also contains important nutrients such as protein and stimulates digestion. If you are looking for a lentil salad recipe, you will find it here, because we offer 20 ideas for filling and low-calorie starters.

Red lentil salad: recipe with feta cheese

We start with a very simple recipe for red lentil salad with feta cheese. In contrast to the other types of lentils, red lentils are cooked in less than 15 minutes. A red lentil salad also scores with a rather neutral taste and is therefore perfect as a side dish for both fish and meat, as well as a vegan starter. The combination with the Greek feta cheese is particularly tasty. You need the following ingredients for the basic recipe:

• 1 tsp olive oil
• 1 clove of garlic, pressed
• 1/2 tsp fennel seeds
• 1/2 tsp coriander seeds
• 1 tsp lemon juice
• 1 tsp balsamic vinegar
• 1 cup of red lentils
• 1/4 cup of feta cheese, crumbled
• Salt and pepper to taste

Preparation: In a deep pan, heat the olive oil over medium heat, add the clove of garlic and sauté briefly. Put the coriander and fennel seeds in the pan and roast for 30 seconds. Remove the pan from the heat and season with the lemon juice and the pilgrim salad with balsamic vinegar. Let cool aside.

In the meantime, bring 2 cups of water to a boil in a saucepan and boil the red lentils until they are bite-proof according to the information on the package. They are usually cooked in less than 10 minutes. Then drain the lentils and let them drain. Drizzle the dressing over it, stir in the crumbled cheese and then season the salad with salt and pepper. Serve with rice or salad.

Lentil salad vegan: recipe with tomatoes

The longer the next salad stays in the fridge, the better it tastes. If you want to try what a lentil salad tastes like vegan, then the next recipe for tomato salad is just right for you. You need the following ingredients for the filling appetizer:

• 210 g green Puy lentils (the variety is particularly popular in France)
• 1 tsp Dijon mustard
• 1 tsp mustard flour
• Juice from a lemon
• 2 tsp white wine vinegar
• 1 tsp extra virgin olive oil
• sea-salt
• 1 small red onion, finely chopped
• 150 g cherry tomatoes, halved
• 10 g parsley, fresh and roughly chopped

Preparation: Add the lentils to the boiling water and simmer for 20 minutes over medium heat. Then remove from the stove, drain and spread on kitchen paper. Drain and put in a large bowl. Mix the remaining ingredients for the dressing in a small bowl and then stir in the onions and cherry tomatoes. Garnish with the parsley, season with salt and pepper. Leave for half an hour at room temperature and then serve.

Lentil Salad Calories: Low Carb Recipe with Fish

Especially in corona times, when we move a lot less and stay a lot more at home anyway, we are looking for tasty but low-calorie recipes. Then the question arises how much calories are in a lentil salad (approx. 140 g). If you prepare your lentil salad vegetarian, that means only with vegetables and spices, then the number of calories is around 250 Kcal. However, if you prepare a low carb lentil salad and add 100 g of fish like smoked salmon, the calorie count will rise to 370 Kcal. In any case, since such a salad is very filling and can be eaten at lunchtime, the lentil salad is low in calories. Here comes a suggestion for a cold low carb appetizer. The necessary ingredients are:

• 1 cup of mountain lentils (disc lenses disintegrate very easily and are therefore not suitable)
• 2 cups of water
• 3 medium sized tomatoes
• 1 onion
• 2 handfuls of spinach
• 150 g smoked salmon

For the dressing:

• 6 tsp olive oil, extra virgin
• 2 tsp white balsamic vinegar
• Half lemon juice
• 2 tsp Dijon mustard
• Salt and pepper to taste

Preparation: Rinse the mountain lentils under cold water and put them in a saucepan. Bring to the boil and then reduce the heat to low and simmer for 30 minutes until the lentils are done. Then remove the lentils from the stove, drain, quench and drain on kitchen paper. In the meantime, 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, mix with the vinegar and Dijon mustard and puree everything. Then mix the onion, the tomatoes and the 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 is a type of black lentil named after the Beluga piano. These lenses differ from plate lenses not only in their color, but also in their size: they are significantly smaller. The Beluga lentils are perfect for cold starters and lentil salads because they don't crumble when cooked. They absorb the taste of the dressing and fruits well. We will soon offer you an idea for Beluga lentil salad with mango and avocado. You need the following ingredients:

• 1 cup of Belunga 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 cloves of garlic, diced
• salt and pepper
• 3 tsp parsley, freshly chopped

If you want to prepare a lentil salad vegetarian, then follow the basic recipe: Prepare the Belunga lentils according to the manufacturer's instructions. In the meantime, stir the ingredients for the dressing into a creamy mass. Then put the salad together and mix all the ingredients well together. Of course, non-vegetarians can add the shrimp or cheese to the salad.

Simply prepare lentil salad with spices

A lentil salad recipe will follow soon, simply prepared 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, pour off water and dry. Season with the spices, drizzle with 1/3 of the dressing. In the meantime, season the paneer cheese and cauliflower with turmeric and sauté briefly. Then just put the lentil salad together and garnish with parsley. If you want to bring the salad to the office, you can keep the sauce in a small container.

Oriental lentil salad: recipe from Morocco with carrots

Oriental cuisine makes you dream of distant worlds and exotic countries? The next recipe brings a touch of Morocco to your own four walls. An oriental lentil salad with carrots and freshly ground spices is great as a main course on casual weekends or as a cold starter for family celebrations in addition to humus. You need the following ingredients:

• 1 cup of green pya lentils
• 1 half cup of 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 from a lemon
• olive oil
• Salt and pepper to taste
• 2 tsp dill, fresh and finely chopped (for dressing)
• 1/4 cup of raisins
• Parsley, for garnish, roughly 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 sheet with baking paper and spread the carrots on it. Brush the carrots with the spice mixture and roast in a preheated oven at 180 degrees Celsius for 20 – 30 minutes. In the meantime, briefly sauté the onions in olive oil. Then mix the lemon juice, dill, salt and pepper with 4 tablespoons of olive oil in a bowl for the dressing. 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 clove of garlic, pressed
• 1 tsp olive oil
• 3 tsp balsamic white wine vinegar
• 300 g lentils, cooked, drained weight
• 100 g salad
• 50 g arugula
• 1 handful of mint leaves
• 100 g sheep's cheese
• 1 pomegranate, only the seeds

Preparation: Line a baking sheet with baking foil. Sprinkle the nuts and figs on the baking sheet, mix the balsamic vinegar with the garlic and olive oil in a bowl and use it to brush the nuts and figs. Then caramelize the nuts and figs in the preheated oven.

Beetroot as the main ingredient in lentil salad

Perfect for cold autumn and winter days Lentil salad with beetroot. For the next recipe you need the following ingredients:

• beetroot, 2 pieces, peeled and cut into pieces
• 1 tsp olive oil
• 250 ml chicken broth
• 1 tsp red wine vinegar
• 1 tsp Vincotto (Italian spice mix made from grape must)
• 60 ml of olive oil
• 400 mg lentils, cooked, drained weight
• 2 shallots
• Parsley, roughly chopped
• Handful of seed mix
• 100 mg sheep cheese, diced

Preparation: Put the broth together with the beetroot in a saucepan, bring to a 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 cured beef. These are the necessary ingredients:

• 200 g of cured 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
• 400 g lentils, cooked, drained weight
• Saalt
• 1/2 red onion, cut into wedges
• 1 apple, grated
• 2 tsp olive oil
• 1 tsp honey
• 1 tsp apple cider vinegar
• 1 clove of garlic, pressed

Preparation: Put the beef, carrot, onion, celery, brown sugar and white wine vinegar in a large saucepan. Pour so much cold water that it covers the ingredients. Bring the water to a boil and reduce the heat. Then simmer on medium heat for 1 hour and 30 minutes until the meat is cooked. Remove the pot from the stove, pour off the water and drain the ingredients. Mix in a large bowl with the remaining ingredients, season to taste and serve warm.

Recipe for lentil salad with dried tomatoes

We will soon offer you a recipe for lentil salad with dried tomatoes. Here are the necessary ingredients:

• 1/4 cup of lentils, cooked and drained
• 1 handful of mix of spinach and rocket
• 1/4 cup of dried tomatoes
• 4-5 cherry tomatoes, fresh, halved
• 2 tbsp sheep's cheese, grated or crumbled
• Dresing from cumin and ginger in olive oil

Preparation: Mix the lentils with the other ingredients, drizzle with the dressing and enjoy the salad on 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-sized shallot, finely chopped
• 2 tsp fresh rosemary leaves, finely chopped
• 2 cloves of garlic, pressed
• bacon
• 800 g lentils, cooked, drained weight
• 2 tsp white wine vinegar
• 1 handful of parsley, fresh, chopped
• 50 g feta cheese, crumbled

Preparation: Heat the olive oil in a deep pan over medium heat, sauté the shallot and rosemary leaves for 5 minutes. Add the garlic and bacon and sauté for another 5 minutes until the bacon becomes crispy. Add the lentils, stir well and remove from the heat. Season with salt and pepper and serve warm.

Lentil salad with tuna

The lentil salad with tuna offers a change in the menu all year round. Here are the ingredients for the filling and tasty salad:

• 425 g canned tuna
• 400 g lentils, cooked, drained weight
• Parsley, fresh, only 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
• Half lemon juice
• 1 medium-sized clove of garlic, pressed
• Sea salt and freshly ground pepper
• 1 tsp mustard

Preparation: Combine all ingredients in a bowl and all ingredients for the dressing in a separate, smaller bowl. If you mix the basic ingredients well together, drizzle the salad with the dressing. Serve immediately afterwards and keep the salad in the fridge for a maximum of 1 day.

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