German Lentil Salad (Linsensalat)
photo by PaulaG
- Ready In:
- 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.
Questions & Replies
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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!
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.
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!