Vegetarian lentil and carrot salad

Vegetarian lentil and carrot salad with beluga lentils, carrots and feta. A quick store-cupboard lunch that contains fibre and protein.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 738 kcal per serving
• Protein: 39 g
• Fat: 28 g
• Carbs: 78 g

Ingredients

• 250g beluga lentils
• 200g carrots
• 100g feta
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 bunch of parsley

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Rinse the pre-cooked beluga lentils under cold water and let them drain well in a sieve.
2. Peel the carrots and grate them into fine, long strips.
3. Roughly chop the parsley, crumble the feta and mix both in a large bowl with the lentils and carrots.
4. Stir the olive oil with the balsamic vinegar to make a dressing and pour it over the salad.
5. Season the salad to taste with freshly ground pepper and carefully fold everything together.

Good to know

Black beluga lentils don't turn mushy as quickly as other varieties and keep their bite. Together with sweet carrots and salty cheese, they make a great mix.

Swaps

Feta → mozzarella pearls (if the salty sheep's cheese is too dominant for you, mozzarella makes the salad much milder).

Cooking tips

Balsamic vinegar often contains a lot of sugar. If you want to save on carbs, use plain cider vinegar instead.

Storage

This is one of the few salads that tastes almost even better on the second day in the fridge, because it has time to soak up the dressing.

Allergens

Contains milk. Completely gluten-free and nut-free.

Frequently asked questions

How long does lentil and carrot salad keep in the fridge?

This is one of the few salads that tastes almost even better on the second day in the fridge, because it has time to soak up the dressing.