chilled, lentil, recipe, chef steps, meal prep

Chilled Lentil Bowl

Cucumber adds refreshing crunch to this filling lunch.

“This vegetarian lunch is packed with protein thanks to sous vide beluga lentils,” says Dana Tough, the development chef at ChefSteps in Seattle.


  • 1 cup sous vide lentils
  • ½ cup cucumber, sliced
  • 1 small shallot, sliced
  • 8 cherry tomatoes, sliced
  • 10 leaves fresh mint
  • 1 lemon, juiced
  • 4 tablespoons olive oil
  • ⅓ cup crumbled feta cheese
  • Salt
  • Pepper


  1. In an airtight container combine all ingredients listed above except for the feta, salt, and pepper. Store in the fridge next to a small sandwich baggie containing the feta.

At your desk:

  1. Top the lentil salad with feta and add salt and pepper to taste.