Lentil Cucumber Feta Salad

Lentil Feta Salad is a balanced, satisfying lunch that combines plant-based protein, fiber, and fresh Mediterranean flavor.

Lentils help support steady energy and fullness, while feta adds a savory richness that makes the salad feel more complete and enjoyable. Paired with crisp vegetables and a simple lemony dressing, it’s a nourishing meal that feels light, fresh, and grounding.

Ingredients: (serves 1)

• 1 cup cooked lentils

• 1 cucumber, diced (if you use Persian cucumber, use 2 small ones)

• 2 tablespoons red onion or 1 shallot, finely chopped

• 40 g / 1.5 oz feta cheese, crumbled

• 1 tablespoon parsley, chopped

• 1 tablespoon olive oil

• 1 tablespoon lemon juice

• Black pepper to taste
  

Instructions:

1. Add the lentils (if you use raw, boil them for 15-20 mins and then add to the salad), cucumber, onion, feta, and parsley to a bowl.

2. Drizzle with olive oil and lemon juice.

3. Toss gently, season with pepper, and serve.
   
   

Wellness Tip:

Lentil cucumber feta salad is a great choice on a GLP-1 diet because it combines plant-based protein, fiber, and healthy fats in a fresh, easy-to-digest meal. Lentils help support satiety and steady blood sugar, while cucumber adds hydration and lightness, making it easier to eat even when appetite is reduced. The feta brings a touch of protein and richness, creating a balanced dish that feels satisfying without being heavy.

Nutritional Value:

• Protein: 14g

• Carbs: 28g

• Fats: 20g

• Fiber: 8g

• Calories: 340 kcal (for 1 serving)
  (Values may vary slightly based on exact ingredients used.)

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