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.