Lentil Salad with Feta and Arugula
A fresh lentil salad with tomatoes, arugula, feta and a lemon-mustard dressing. Good freshly made or prepared ahead.
Ingredients
- 200 g cooked and drained lentils
- 40 g feta
- 40 g arugula
- 80 g cherry tomatoes
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp mustard
- Salt and pepper, to taste
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 128.9 kcal | 482 kcal |
| Protein | 6.8 g | 25 g |
| Carbs | 12.4 g | 46 g |
| Sugars | 2.2 g | 8 g |
| Fiber | 4.7 g | 18 g |
| Fat | 6.2 g | 23 g |
Instructions
- 1
Prepare the ingredients
Rinse the lentils in a sieve and drain very well. Wash and dry the arugula, then halve the tomatoes.
- 2
Mix the dressing
Whisk the olive oil, lemon juice and mustard into a smooth dressing. Season with pepper and only a little salt, as the feta is already salty.
- 3
Marinate the lentils
Toss the lentils and tomatoes with the dressing and leave for 5 minutes so the lentils absorb the flavours.
- 4
Finish the salad
Fold in the arugula just before eating and crumble the feta over the top.
Tip
For meal prep, store the arugula separately and add it only when eating so it does not wilt.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
