Puy Lentil and Pepper Salad

Listen up, nutrition warriors and busy bees! Get ready to meet the ultimate protein powerhouse that’ll revolutionize your lunch game – the Puy Lentil and Pepper Salad! 🌶️💪

Ever wondered about a meal that’s basically a nutritional superhero? These Puy lentils are no ordinary legumes – they’re protein MONSTERS, packing about 30% of their calories from protein, making them the bronze medalist in the protein Olympics (right after soybeans and hemp) . For fitness fanatics and corporate commandos alike, this is your secret weapon!

Why this recipe rocks for busy professionals and fitness enthusiasts:

• Protein-packed: Delivers serious nutrition in minimal prep time
• Quick to make: Just 10 minutes prep, 20 minutes cooking
• Nutrient-dense: Loaded with fiber, vitamins, and plant-based protein
• Flexible: Perfect for meal prep, lunch on-the-go, or post-workout refuel

Bonus nutrition hack: The garlic isn’t just for flavor – it’s a natural antibiotic that fights colds, supports digestion, and adds a powerful punch to your immune system ! Serve with a pita bread and bump up your energy intake by 165 calories – perfect for those intense workout days!

Get ready to transform your diet from bland to grand with this Mediterranean-inspired, protein-powered salad that proves eating healthy can be both delicious and damn easy! 💥🥗

Puy lentil and pepper salad

Puy lentils are a green lentil variety cultivated in the Le Puy region in France. Green lentils contain more fibre than pink or red lentils, but you may substitute for any variety. With about 30% of their calories from protein, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp. The cooking time indicated should produce tender but al dente Puy lentils that hold their shape. If substituting for other lentils, follow the cooking time indicated on the packet.

Servings 1

Prep Time 10 minutes mins

Cook Time 20 minutes mins

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Ingredients

  

• 100 gr. Puy lentils
• 1 clove garlic
• 1 bay leave
• 1 sprig of thyme
• ½ red pepper
• ½ green pepper
• 1 medium spring onion
• Handful of fresh coriander or parsley
• 1 tbsp. olive oil
• 2 tsp. balsamic vinegar
• 1 tsp. ground cumin
• Salt and freshly ground pepper

Instructions

 

• Rinse the lentils and place in a large saucepan with the bay leave, bruised garlic, and thyme. Cover with water by 2 inches. Bring to the boil, turn down the heat and simmer, uncovered for 20 minutes or until tender (add more water if you need to).
• Meanwhile dice the peppers, slice the spring onion and coarsely chop the coriander and/or parsley.
• To make the dressing, mix the olive oil, balsamic and cumin in a bowl and whisk, season with salt and freshly ground black pepper.
• When the lentils are tender, drain them and mix with the peppers, spring onion and chopped herbs, pour over the dressing and serve.

Notes

To up the calorie content: serving this salad with a large pita bread will add an additional 165 calories principally from carbohydrates.

Garlic: When crushed, garlic yields allicin, an antibiotic and antifungal compound that gives this smelly bulbous herb its reputation as a remedy for the common cold, chest infections, digestive disorders, and fungal infections. In extreme quantities, garlic can have some negative side effects (including smell!) and some people suffer from allergies or intolerance to garlic and other plants in the allium genus, including onions, chives, leeks and shallots.

Calories: 291kcal

Course: Lunch, Salad, Side Dish

Cuisine: International

Keyword: Food for T.W.A.T.S, Healthy, Single Serving