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Description
Traditional cold lentil salad with fresh vegetables, olive oil and lemon. Simple, high-fiber, fat-loss friendly.
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Total Weight (g)
Prep Time (min)
Cook Time (min)
Instructions
1. Cook lentils in water until tender. Drain, reserve 3-4 tbsp cooking water. Cool completely. 2. Dice tomato and cucumber into small cubes. Mince garlic. 3. Combine cooled lentils, tomato, cucumber, garlic and reserved cooking water in a bowl. 4. Dress with olive oil and lemon juice (or lime juice). Season with salt, black pepper, paprika, and sumac if using. 5. Toss well and serve cold or at room temperature.
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Ingredients
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Brown Lentils (Raw)
60 g
Tomatoes (Raw)
120 g
Cucumber (Raw, With Peel)
80 g
Garlic (Raw)
5 g
Lemon Juice (Raw)
30 g
Olive Oil
15 g
Paprika (Ground)
1 g
Black Pepper
1 g
Total Nutrition
Calories
396
Protein
17g
Carbs
49.9g
Fat
16.3g
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