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Plant-based protein, fiber, vitamins and minerals, low fat
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Lentil Salad (150 g) has 180 calories. That works out to 120 calories per 100 g. It contains 27.8 g of carbs, 9.8 g of protein, 1.8 g of fat and 8.6 g of fiber. Its 0.3 mg of Copper covers 37% of the Daily Value. Its glycemic index is 28 (low), so it raises blood sugar slowly.
Lentil Salad brings cooked lentils together with fresh ingredients such as tomato, cucumber, red onion and parsley. This Turkish-style home cooking often gets its brightness from lemon and a little olive oil, and can be made with green or brown lentils.
The lentils should hold their shape, giving the salad a tender, pleasantly substantial texture alongside crisp vegetables. In Turkey it may be served as a meze or side dish, or enjoyed as a light meal; it also works well for packed lunches elsewhere. It provides plant-based protein and fibre, with 5.7 g of fibre per 100 g. Add extra herbs and lemon, or serve it over leafy greens for a fresh, easy meal.
Selected: 100 g
120
KCAL / 100G
Carbs
18.5g
· 7% DV
Protein
6.5g
· 13% DV
Fat
1.2g
· 2% DV
Fiber
5.7g
· 20% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 67% · Protein 23% · Fat 10%
Vitamins
B1
0.22mg · 18% DV
Folate
60µg · 15% DV
B6
0.18mg · 11% DV
B5
0.4mg · 8% DV
Minerals
Phosphorus
110mg · 16% DV
Iron
2mg · 11% DV
Zinc
1mg · 9% DV
Magnesium
32mg · 8% DV
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
0.2g
MONOUNSATURATED
0.1g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 5.6:1
Above the ideal 4:1 (5.6:1).
Lentil salad usually combines cooked green or brown lentils with chopped vegetables, fresh herbs, and a tangy dressing. A common version includes tomatoes, cucumber, red onion, parsley, lemon juice, and olive oil.
Green or brown lentils work best for lentil salad because they stay relatively firm after cooking. Red lentils soften quickly and can turn mushy, so they are better suited to soups and dishes where a softer texture is wanted.
Yes, canned lentils are a convenient shortcut for lentil salad. Drain and rinse them well, then let them dry so excess liquid does not water down the dressing; fold them gently into the chopped vegetables.
To keep lentil salad from getting mushy, cook the lentils only until tender, then drain them promptly and let them cool before mixing. Stir gently, and add watery vegetables such as tomatoes and cucumber close to serving.
A lemon-and-olive-oil dressing is a classic choice for lentil salad. Whisk it with salt and pepper, and add Dijon mustard or a little vinegar if you want extra sharpness; toss the salad shortly before serving.
Yes, lentil salad can be served warm, especially when the lentils are freshly cooked. Let them cool until just warm before adding cucumber, tomato, and herbs, so the vegetables keep their fresh texture rather than wilting.
Lentil salad pairs well with grilled fish, chicken, or vegetables, and it can also be served alongside flatbread and dips. For a meat-free meal, serve it with roasted vegetables or a grain such as bulgur.
Lentil salad keeps in a covered container in the refrigerator for about three days. The lentils hold up better than the fresh vegetables, so the salad may become wetter and softer as it sits.
Freezing lentil salad is not recommended when it contains fresh cucumber, tomato, or herbs; they become watery and limp after thawing. You can freeze cooked lentils separately, then thaw them and add fresh ingredients and dressing later.
Yes, lentil salad works well for meal prep because cooked lentils can be prepared ahead and combined with a flavorful dressing. Keep delicate vegetables and herbs separate until serving to preserve their crunch and freshness.
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Nutrition data compiled from USDA FoodData Central and scientific sources.