German Lentil Salad (Linsensalat)

bluemoon downunder's Note:

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.

• Total Time: 32 mins
• Prep Time: 10 mins
• Cook Time: 22 mins

Ingredients:

Servings: 4

• 250 g small lentils
• 1 medium carrot , finely chopped
• 2 garlic cloves , minced
• 1 bunch parsley
• ½ tablespoon olive oil

Dressing

• 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

Directions:

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.

Reviews

[ladyfingers]

Reading the ingredients, I had serious reservations. First off, I don't even like parsley, but do know it is an often overlooked green that deserves more attention than it gets. Second, cinnamon? My fears were unfounded. This salad tastes great, and now that I have found it, this recipe will be made often. I followed it to the T, using Heinz salad vinegar and poupon mustard. By the way, for those like me who aren't metric savvy, 250 grams is about 1 cup. Thanks for an unusual, healthy, attractive and easy salad.

[hollyfrolly]

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

[Cheff Steff]

Up until tonight I thought my MIL made the best Lentil Salad, but not now! This was fantastic. Loved it!