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Plant protein, fiber, vitamins and minerals, low fat
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Green Lentil Salad (150 g) has 180 calories. That works out to 120 calories per 100 g. It contains 27.8 g of carbs, 10.2 g of protein, 2.6 g of fat and 8.7 g of fiber. Its 0.3 mg of Copper covers 30% of the Daily Value. Its glycemic index is 28 (low), so it raises blood sugar slowly.
Green Lentil Salad is made with cooked green lentils tossed with fresh ingredients such as parsley, tomato and red onion. It is a familiar home-style preparation in Turkey and fits naturally into the wider Mediterranean tradition of lentil and vegetable salads; recipes vary from kitchen to kitchen. A simple dressing of lemon juice and olive oil lets the lentils and herbs shine.
The lentils should be tender but still hold their shape, giving the salad a pleasantly substantial texture, with freshness from the herbs and a little bite from the onion. Serve it as a light lunch, a side for grilled vegetables or meat, or part of a mezze-style spread. It offers plant protein and fibre, so it can be satisfying on its own; for a lighter dressing, use less oil and more lemon.
Selected: 100 g
120
KCAL / 100G
Carbs
18.5g
· 7% DV
Protein
6.8g
· 14% DV
Fat
1.7g
· 2% DV
Fiber
5.8g
· 21% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 64% · Protein 23% · Fat 13%
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Vitamins
B1
0.22mg · 18% DV
Vitamin K
22µg · 18% DV
Folate
52µg · 13% DV
B6
0.16mg · 9% DV
Minerals
Phosphorus
110mg · 16% DV
Iron
2mg · 11% DV
Potassium ⭐
310mg · 9% DV
Copper
0mg · 0% DV
Manganese
0mg · 0% DV
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 120 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.22g
MONOUNSATURATED
0.13g
POLYUNSATURATED
0.26g
Omega 6:3 ratio 5.5:1
Above the ideal 4:1 (5.5:1).
Green Lentil Salad is made by tossing cooked, cooled green lentils with chopped vegetables, herbs, and a dressing. A simple version uses parsley, red onion, tomato, olive oil, and lemon juice; season it just before serving.
Whole green lentils are best for Green Lentil Salad because they hold their shape when cooked. Avoid red split lentils, which soften quickly and are more likely to turn the salad into a mash.
Yes, canned lentils work in Green Lentil Salad. Drain and rinse them well, then let them dry so extra liquid does not water down the dressing. Fold them gently with the vegetables to keep the lentils intact.
A lemon-and-olive-oil dressing works especially well with Green Lentil Salad. Dijon mustard, red-wine vinegar, or a little garlic can add more flavor; start with a modest amount so the dressing does not overwhelm the lentils and herbs.
Yes, Green Lentil Salad can be made ahead and kept chilled until mealtime. For the freshest texture, store delicate herbs separately and mix them in shortly before serving; toss the salad again so the dressing is evenly distributed.
Cook the lentils only until tender, not until their skins split, and drain them promptly. Let them cool before mixing, and use a gentle folding motion rather than stirring vigorously; overcooked lentils are difficult to keep whole.
Green Lentil Salad is commonly served chilled or at room temperature, but it can also be served slightly warm. Let freshly cooked lentils cool a little before adding herbs and dressing, so the greens stay fresh rather than wilting.
Green Lentil Salad keeps for about 3–4 days in a sealed container in the refrigerator. The lentils remain edible, though fresh tomato and herbs can soften or release liquid over time; discard the salad if it has been left out for hours.
Green Lentil Salad pairs well with grilled vegetables, roasted chicken or fish, and crusty bread. It can also stand alone as a light lunch; add cucumber, feta, or toasted nuts when you want a more substantial version.
Green Lentil Salad can be a useful option because lentils provide fiber and plant protein, which can slow digestion compared with many refined-carb sides. Portion size and the rest of the meal still matter, so follow your clinician’s advice if you manage diabetes.
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Nutrition data compiled from USDA FoodData Central and scientific sources.