Prep 10 mins
Cook 22 mins
Adapted from a recipe found on the germanculture.com website, and posted for the 2006 Zaar World Tour. The recipe did not specify what sort of vinegar or mustard, so use your favourites.
- 250 g small lentils
- 1 medium carrot, finely chopped
- 2 garlic cloves, minced
- 1 bunch parsley
- 1⁄2 tablespoon olive oil
- 7 tablespoons olive oil
- 2 tablespoons vinegar
- 2 tablespoons white wine
- 2 tablespoons mustard
- 1 pinch cinnamon
- 1 teaspoon sugar
- 1 teaspoon pepper
- salt, to taste
- Cook the lentils in salted water for 20 minutes or until they are soft.
- Put all the dressing ingredients into a small jar, cover with the lid, and shake until they are well-combined.
- 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.
Used all raw ingredients (i did cook the beans) :) and added purple cabbage. Total deliciousness.... My new favorite salad.
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!
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.