Recipe description
June 15, 2026
Lentil Feta Breakfast Salad
Fiber-rich, flavorful breakfast salad to support gentle digestion.
Protein Rich
Vegetarian
88%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from lentils and vegetables.
- Includes plant-based protein and healthy fats for balanced energy.
- Colorful vegetables add polyphenols and dietary diversity.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Lentils
16
tablespoon
Feta cheese
0.5
cup
Cherry tomatoes
1
cup
Cucumber
0.5
bowl
Onion, red
0.25
piece
Parsley
2
tablespoon
Oil, olive
2
tablespoon
Lemon juice
6
teaspoon
Instructions
1
Cook the lentils according to package instructions until tender, then drain and let cool.
2
Chop the cucumber, tomato, and red onion into small pieces.
3
In a large bowl, combine the cooked lentils, cucumber, tomato, red onion, and crumbled feta cheese.
4
In a small bowl, whisk together the olive oil, lemon juice, and chopped parsley.
5
Pour the dressing over the salad, mix well, and adjust seasoning as needed.
6
Serve immediately or refrigerate for later.
More Recipes For Your Gut
Nutrition
480 kcal
Calories
26 g
Protein
44 g
Carbohydrates
18 g
Fiber
6 g
Sugar
22 g
Fat
4 g
Saturated fat
0.9 g
Salt
FAQ
What lentils work best for this salad?
Use cooked green or brown lentils for texture; red lentils cook faster and can be softer.
How much feta should I add?
Crumble about 50–75 g per serving, adjust to taste.
Is this recipe vegan?
Not vegan since it uses feta; you can substitute plant-based feta or omit the cheese.
Can I batch-prep this for busy mornings?
Yes. Cook lentils and chop vegetables in advance; store components separately and mix with dressing when serving.
How long does it keep in the fridge?
Up to 2–3 days if stored properly; keep the dressing separate to avoid sogginess.
Is this gluten-free?
Yes, as written, provided dressings or add-ins don’t contain gluten; check labels if you’re sensitive.
What vegetables can I swap in?
Try spinach, tomatoes, cucumber, peppers, carrots, or other crunchy vegetables you like.
How can I make a quick vinaigrette?
Whisk olive oil with lemon juice or vinegar, salt and pepper; add a touch of Dijon mustard or herbs if you like.
Does this provide protein and fiber?
Yes—lentils and feta provide plant-based protein and fiber, with nutrients from the vegetables.
Should I serve it warm or cold?
Best served cold or at room temperature; you can gently warm the lentils, but the cheese will soften.
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