German Lentil Salad (Linsensalat)

Total Time
10 mins
22 mins

Adapted from a recipe found on the website, and posted for the 2006 Zaar World Tour. The recipe did not specify what sort of vinegar or mustard, so use your favourites.

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  1. Cook the lentils in salted water for 20 minutes or until they are soft.
  2. Put all the dressing ingredients into a small jar, cover with the lid, and shake until they are well-combined.
  3. Chop the carrots into tiny cubes, and sauté the carrots and minced garlic lightly in olive oil; remove the pan from the heat and add the parsley and the lentils, and toss them with the dressing; and serve at room temperature.
Most Helpful

5 5

Used all raw ingredients (i did cook the beans) :) and added purple cabbage. Total deliciousness.... My new favorite salad.

5 5

Super! I made this delicious salad a couple days ago to take to a party. I made as stated except did not have parsley, so used about 1/2 cup chopped cilantro instead. One mistake I made was that the directions said to cook the lentils for about 20 minutes but the package said 35 to 40 minutes. I cooked mine for 35 and without stirring so the ones on the bottom were a bit mushier than I would have liked. Next time I will stick with the 20 to 25 minutes and stir the lentils once in a while. I love the dressing, too! Thanks for posting this great recipe, bluemoon downunder, I appreciate it!

4 5

Very unique salad. Super easy to put together. I think I may have added too much cinnamon. But, Hubby liked it anyway. I love that it can be served at room temp. Thanks for posting.