This protein lentil salad is ideal for anyone looking for a nutrient-rich yet light meal that's perfect for meal prepping. It provides plenty of protein and fiber to keep you full for a long time and support your muscles without weighing you down.
Rinse the mountain lentils thoroughly under running water. Bring to a boil in a pot with 600 ml of water and a pinch of salt. Reduce the heat and let the lentils simmer, covered, for about 20-25 minutes until cooked but still firm to the bite. Drain and set aside to cool.
While the lentils are cooling, wash the cucumber and bell pepper and cut them into small cubes. Peel and finely chop the red onion. Wash the parsley, shake dry, and finely chop it as well.
For the dressing, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl until well combined.
In a large bowl, combine the cooled lentils, cucumber cubes, bell pepper cubes, chopped onion, and parsley. Crumble the light feta and add it.
Pour the dressing over the salad and mix everything well. Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to develop. Taste again before serving.
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