Max (a good friend of Howie) did it again! After recommending the Chickpea Spinach Salad, he can do no wrong in our eyes. This guy just knows what tastes good.
This time it’s the Turkish Lentil Salad. You might think “meh, lentils, bell pepper, onion. Boring.”
But it’s always the same with veggie salad recipes – the dressing is key. And this salad has a Honey Mustard Dressing so good you’d probably enjoy it on cardboard*.
At the moment this one of my go-to lunch recipes.
Healthy, tasty, very quick to put together and high in protein. Excellent because I’m back in the gym, winning 2015. Honest!
I recommend having the salad with a small portion of rice or a slice of bread.
You may have read that some veggie sources like lentils lack one or more amino acids to build complete proteins (1).
So that’s why it makes sense to mix the salad with another source that contains the amino acids lacking in the lentils.
Bread or rice would fix this up (2).
* We’re not suggesting you actually try it on cardboard. Though we wouldn’t stop you either.
Health Benefits – Turkish Lentil Salad
We won’t bang on about how awesome fiber and proteins are this time. You know all that already.
Instead, let’s give parsley a bit of the spotlight:
Among other stuff like making your dish more beautiful (and helping to prevent diabetes to boot!) parsley helps to keep your bones strong (3).
Responsibility for its bone building abilities falls to the vitamin K that you’ll find more than enough of in it.
Just 10 sprigs of parsley contain more than 205% of your vitamin K needs for the day (4). Impressive stuff.
A study showed that women who take at least 110 micrograms of vitamin K a day are 30 percent less likely to break a hip than women who don’t (5).
Now that stat makes calcium look like the silly little brother 🙂
So this Lentil Salad is mine – but what’s your go-to lunch recipe at the moment?
Turkish Lentil Salad
- 1 can lentils (1 can = 15oz with liquid, or 150g cooked lentils)
- 1 red onion
- 1 handful parsley, fresh (dried will work in a push)
- 3 tbsp olive oil
- 1.5 tbsp vinegar (choose your favourite, all go well!)
- 1.5 tbsp mustard
- 1-2 tsp maple syrup (or honey for non-vegans)
- 2 bell pepper, red (green and red)
- Salt and pepper to taste
Dice up the onion and cut the bell pepper into small pieces. Add both to a salad bowl.
Mix in the lentils (previously drained and rinsed; if you use dry lentils, cook according to package instructions first).
Rip up the parsley and add it to the bowl as well
Now in with the vinegar, olive oil, mustard, maple syrup, salt and pepper and stir it all nicely.
Have the salad with a slice of (whole grain) bread. Enjoy!
This salad is warmly recommended by Howie’s friend Max who found a similar recipe on Chefkoch.de
IF YOU LIKED THIS RECIPE: Max has a great eye for delicious recipes. If you haven’t yet, you need to check out the Chickpea Spinach Salad, probably my favourite salad recipe so far. If you are more into lentils, then try out this vegan Arugula Lentil Salad.
PREPARE FOR LUNCH: The ingredients should be enough for 2 big servings. So just store the other half in a container for tomorrow. It’s definitely filling enough to help you make it through the day.
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