Lentil Mediterranean Bowl
A fresh, no-cook bowl of lentils, crisp salad, and feta in a bright vinaigrette. Plant-forward, high in fibre, and a good source of protein for a lighter meal.
Why this works on GLP-1
Lentils are a standout on GLP-1 medication: they combine plant protein with a lot of fibre, which supports fullness and digestion, something that matters when appetite is lower and comfortable digestion helps. The feta adds a little more protein and plenty of flavour for a small amount.
This is a lighter, plant-forward option that is refreshing and easy to tolerate, and it needs no cooking, so it suits warm days or low-energy afternoons. To lift the protein higher, it is easy to add a boost, noted below.
per bowl
per bowl
single serving
Ingredients · makes 1 serving
- Cooked lentilsGreen or Puy · tinned and drained, or pouch 200 g
- TomatoesChopped, or a handful of cherry tomatoes 100 g
- CucumberDiced 80 g
- FetaCrumbled 40 g
- VinaigretteWalnut oil, red wine vinegar, garlic, salt and pepper 1 tbsp
- Additional veg, optionalRed onion, olives, roasted peppers, rocket to taste
- To boost protein, optionalExtra 50 g lentils, or a spoon of Greek yoghurt on the side to taste
Method
Make the vinaigrette. In a small bowl or jar, whisk together the walnut oil, red wine vinegar, a little crushed garlic, salt, and pepper until combined. Walnut oil works beautifully here as a finishing oil, adding a mellow, nutty note.
Combine the base. In a serving bowl, tip in the cooked lentils, tomatoes, cucumber, and any optional veg. Pour over most of the vinaigrette and toss to coat.
Add the feta and serve. Crumble the feta over the top, drizzle with the remaining vinaigrette, and finish with a grind of black pepper. Eat slowly to gauge fullness on a reduced appetite.
Approximate nutrition per bowl
Makes one serving. Lentils and feta provide the protein. Adding an extra 50 g of lentils or a spoon of Greek yoghurt pushes it towards 28 to 30 g. Figures vary with the feta and dressing you use.
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