Salads & bowls · 2 servings

Cottage cheese & lentil salad

Name: Cottage cheese & lentil salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: Cooked lentils, drained — 320 g; Vegetarian cottage cheese — 200 g; Tomato — 200 g; Cucumber, skin on — 180 g; Olive oil — 12 g; Lemon juice — 20 g

Cooked lentils and crisp vegetables topped with cottage cheese.

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At a glance

Vegetarian · 15 minutes active preparation · 15 minutes total · meal

Method range: 1–4 servings.

Contains: milk. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.

Estimated per serving

Energy: 1523 kJ
Protein: 30.1 g
Carbs: 25.1 g
Fat: 12.6 g

Iron: 3.1 mg
Calcium: 142.2 mg
Folate: 47.3 µg
Vitamin C: 25.4 mg

* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.

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Calculation limitations

Showing the last validated catalogue calculation while updated data is reviewed.

Ingredients

Make servings

Nutrition weights for 2 servings. Changing the batch size keeps the per-serving nutrition the same.

Method

Dice the washed tomato and cucumber.
Toss the cooked lentils and vegetables with the measured lemon juice and olive oil.
Divide between two bowls and spoon the cottage cheese over the top.

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Nutrition

Show amountsAU/NZ reference profile

Macros and selected micronutrients. Select a nutrient to see which ingredients supply it.

Overview, per serving
Nutrient	Amount	Reference comparison
	1523 kJ	—
	30.1 g	—
	12.6 g	—
	9.1 g	36%AI
	25.1 g	—
	142 mg	14%RDI
	15 µg	10%RDI
	3.1 mg	17%RDI
	0.50 µg	21%RDI
	47 µg	12%RDI
	25.4 mg	56%RDI

Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.

About this recipe

Editorially reviewed; not kitchen tested. Use cottage cheese labelled suitable for vegetarians; rennet formulations differ.

TraceMeal original recipes · Original TraceMeal text; nutrient data retain their source terms

Independently drafted for TraceMeal, September 2026. Editorially checked; not kitchen tested.

Calculation assumptions & recipe adaptations

Original TraceMeal instructions, developed for the September 2026 planning pilot. Editorial and food-mapping review only; not kitchen tested.

Quantities are edible grams in the stated ingredient condition. No extra salt or toppings are included. Missing nutrient values stay unreported. Use cottage cheese labelled suitable for vegetarians; rennet formulations differ.

Cooked lentils, drained: Weighed after cooking or draining.
Vegetarian cottage cheese: Weighed edible quantity.
Tomato: Weighed edible quantity.
Cucumber, skin on: Weighed edible quantity.
Olive oil: Weighed edible quantity. All measured oil is included in the estimate.
Lemon juice: Weighed edible quantity.

AFCD attribution, data & methods

Food matches used for nutrition

Cooked lentils, drained: Lentil, dried, boiled, drained
Vegetarian cottage cheese: Cheese, cottage
Tomato: Tomato, common, raw
Cucumber, skin on: Cucumber, common, unpeeled, raw
Olive oil: Oil, olive
Lemon juice: Juice, lemon