Lentil salad is a quick and delicious meal with high nutritional value. They fill you up as a separate light dish, or are perfect as a side dish for meats, which you’ll especially appreciate in grilling season. Let yourself be inspired by the best lentil salad recipes from the Czech Republic and beyond.
A healthy protein-rich lentil salad
Lentils are among the legumes with the highest protein content (23-27% per 100g of unsoaked grains). It contains healthy fibers that help maintain an optimal state of the intestinal microbiome, calcium, potassium, phosphorus, iron, provitamins of group A, vitamins B1 and B6. Lentils are a very popular food among vegetarians and vegans precisely because of their high protein content and versatility in the kitchen. If you’re worried about bloating, lentils are the least bloating of all legumes. Try to include it in your menu, for example in the form of a delicious lentil salad, which everyone can really handle.
Lentil salad rating: 9.4 out of 10
- simple and quick preparation,
- nutrient rich food,
- Suitable as a side dish, but also a light and at the same time filling for the main course.
- Legumes can cause bloating.
Quick red lentils or beluga lentil salad?
Lentil preparation An easy and quick salad in general. However, preparation time may vary for individual lens types. Some need to be soaked and cooked longer, others just need to be poured with hot water. What are the most popular types of lenses?
Red and yellow lens
The small grains of these types of lentils are usually peeled and peeled, which greatly speeds up the process of their preparation. They do not need to be pre-soaked and they cook within 15 minutes. Sometimes you just need to pour hot water on them. It depends on how soft the lentils are and whether you will continue to heat them with the other ingredients.
Black beluga lentils
Beautiful dark colored lentils that lighten slightly when cooked. It contains a lot of antioxidants and you don’t have to soak it either. Then it is cooked in about 20 minutes. The blanched version of this lentil is the white lentil, which is especially popular in the Indian dish dhal.
Dark green lens
It has slightly smaller and more oval grains than classic green lentils and also has a softer taste. It is suitable for dishes where a slightly firm texture is valued, as it does not boil easily. It is recommended to soak it for 2 hours in advance and then boil it for about 20 minutes.
Classic green lens
This lens, which is actually more of a brown color, is probably well known to all of us. It is universal and suitable for all kinds of lentil dishes, we just have to adjust the cooking time according to the consistency we want. It is also recommended to soak for 2 hours in advance and the cooking time again corresponds to about 20 minutes.
A classic and very popular salad made with ingredients that we almost certainly have at home. There is no need to think of anything complicated and you will enjoy it all around family.
Jeddah’s lentil salad is slightly spicy – omelette ingredients
Slightly Spicy Grandma’s Lentil Salad – Seasoning ingredients
Slightly Spicy Grandma’s Lentil Salad – Ingredients for the salad
Slightly spicy grandmother’s lentil salad – the preparation process
Lentil salad with vegetables from Roman Paul (Kitchen Liddell)
This salad variation is from a world famous chef Vegetarians will also like Roman Pauls and everyone who loves fast and nutritious food.
|Lentil salad with vegetables from Roman Paul – Ingredients|
|Lentil Salad with Vegetables by Romain Paulos – Preparation Procedure|
Lentil Salad with Balkan Cheese (Apetite Online)
A wonderful kind of lentil salad with the popular Balkan cheese. in Although there is no recipe, you can easily add boiled beetroot to it, which goes well with cheese.
|Lentil salad with Balkan cheese – ingredients|
400 grams of dark green lentils, washed
1 red onion
200 grams of Balkan cheese
1 bunch of parsley leaves
1 lemon (juice)
4 tablespoons of extra virgin olive oil
1 tablespoon of balsamic vinegar
|Lentil salad with Balkan cheese – preparation procedure|
Cover the lentils with cold water and let it soak for half an hour, then drain. Cover again with three times the amount of water and cook, without stirring, for 20 minutes until tender, then drain and leave to drain.
Mix lemon juice, vinegar, oil and a little salt and pepper. Mix the lentils with the sauce, onions and parsley, and add the cheese at the end.
A fresh and light version of the salad, which you will especially appreciate on warm days. Ella Woodward is a British celebrity chef and food blogger who specializes in authentic vegan recipes.
|Summer Lentil Salad – Ingredients|
100 grams of dark green lentils
3 medium sized zucchini
2 bunches of mint
4 teaspoons of olive oil
4 lemons (juice)
1 handful of sunflower seeds
|Summer Lentil Salad – Preparation Procedure|
Boil the lentils for about 40 minutes until tender, then drain and allow to cool.
Using a potato peeler, grate the zucchini into thin slices (noodles), chop the mint finely and cut the avocado into pieces.
Mix everything with lentils, drizzle with olive oil and lemon juice and mix. Finally, decorate it with sunflower seeds.
If you don’t have time, choose peeled red or yellow lentils that aren’t pre-soaked and the cooking time is about 15 minutes. Others are marinated for 2 hours, then cooked for another 20-25 minutes. You can read more about the individual types of lenses here.
# ️⃣ Why do lenses soak?
- The bloating oligosaccharides are washed out.
- Hence, lentils are easier to digest.
- The beans will puff up and the cooking time will be shortened.
# ️⃣ How do lentils grow?
Soak any unpeeled lentils in a glass bowl for 10 hours. Then pour out the water and rinse the lens. Place the jar out of direct sunlight in a room at room temperature. For the next 48-72 hours, rinse two to three times daily until the buds sprout. Then put the jar in the refrigerator and use it within 4 days. Sprouted grains are easier to digest and contain more vitamins and minerals.