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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (130g) Recipe makes 4 servings |
||
| Calories 471 | ||
| Calories from Fat 236 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.3g | 40% | |
| Saturated Fat 3.6g | 18% | |
| Monounsaturated Fat 18.8g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 101mg | 4% | |
| Potassium 689mg | 19% | |
| Total Carbohydrate 41.9g | 13% | |
| Dietary Fiber 20.0g | 80% | |
| Sugars 3.3g | ||
| Protein 16.8g | 33% | |
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German Lentil Salad (Linsensalat)
By: bluemoon downunder
Jun 2, 2006
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.
SERVES 4
Ingredients
- 250 g small lentils
- 1 medium carrot, finely chopped
- 2 garlic cloves, minced
- 1 bunch parsley
- 1/2 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.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Beans > Lentils
- Cuisine > European > Western > German
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Cold
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Dietary > Free of... > Gluten-free
- Dietary > Free of... > Egg-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: forthefunofit
On Feb 29, 2008
I thought this was good, but my family wasn't sold on it. Thank you for posting.
From: Kevlarturtle
On Jul 17, 2006
I really liked this. I cooked the lentils a little too long, though, so it was a bit mushy (my fault). 
I'm not sure I care for the sugar either, so maybe next time I'll leave it out and see if I like it better that way. Overall, tasty and very easy - great for summer in 100+ degree Texas!
From: Sharon123
On Jun 7, 2006
Yummy salad that I had for lunch today. I used a nice deli mustard that had horseradish in it. Loved the flavor of this salad. I halved the recipe. I made this for the German Spirits Challenge. Thanks Mordreth!
From: Kumquat the Cat's friend
On Jun 6, 2006
Gee, Elmotoo, I halved the recipe and my BF and I thought it was just right:D It was the delicious mustard vinaigrette that really made this recipe. I used Koskiusko mustard (my favorite, though I think it's only available in New York City markets) and white wine vinegar.
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