Our 40g of protein per serving vegan lentil and bean salad is flavorful, fast, and filled with protein.
What do athletes eat? We decided to experiment with a few dishes and see what the healthiest and fittest people actually eat.
The creator of this delicious, high-protein salad is a Swiss bodybuilder named Patrick Reiser. Reiser won the 2013 natural bodybuilding competition in his nation.
|Preparation Time||07 minutes|
|Cooking Duration||18 minutes|
|Total Time||25 minutes|
- ¾ cup red lentils, dried
- 1 can kidney beans (drained and rinsed)
- 1 bell pepper, red
- 3-4 spring onions
- Salt and pepper to taste
- 2 cloves garlic
- ½ cup tomato puree
- 2 slices whole grain bread
(Make another Recipe – One of the most popular and favorite salads is the Grilled Chicken Cobb Caesar Salad)
How to make Lentil and Bean Salad
If using dried red lentils, cook according to the directions on the package, or add 1 part red lentils to 1.5 parts of water with a little salt in a pot.
Depending on how tender you like your lentils, bring them to a boil and then simmer them for 12 to 15 minutes.
Once the lentils are cooked, add a little more salt to the dish.
For more flavor, you could also cook them in vegetable broth.
Cut the bell pepper and spring onions in the meantime. Grate the garlic as well.
All the ingredients, including the lentils and beans, should be placed in a large bowl.
If using, add the tomato sauce last, stir it up, take a taste, and season with salt and pepper if necessary.
(Make Another Recipe – Low-Fat and Healthy Turkey Chili Recipe)
- It’s beneficial to replenish your glycogen stores and glucose stores after exercise.
- Your body stores carbohydrates in glycogen, which must be replenished because exercise depletes it.
- It also has 40g of protein per serving, which is crucial for muscle growth.