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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 Style Eating

I <3 Cookbooks

German Lentil Salad (Linsensalat)

Recipe #171094 | 32 min | 10 min prep | add private note
bluemoon downunder

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 (change servings and units)

Ingredients

Dressing

Directions

  1. 1
    Cook the lentils in salted water for 20 minutes or until they are soft.
  2. 2
    Put all the dressing ingredients into a small jar, cover with the lid, and shake until they are well-combined.
  3. 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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Featured Reviews for This Recipe

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From: zaar junkie

On May 26, 2009

This is a good recipe. I had cooked my lentils over the weekend, so when I came home from work today the recipe came together in a snap. I used white vinegar and dijon mustard. The combination of lentils, carrots, and parsley are great, I could have used a bit more garlic. Easy to make and tasty. Especially good on a warm summer day. Thank you for posting.

1 person found this review helpful

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  • From: Kristen Porter

    On Apr 27, 2009

    This is one of the best recipes I have tried from this site! I used dried parsley and about 1/3 of the dressing (I suggest you add the dressing to taste). I also added a little bit of garlic to the dressing as recommended. Again an excellent vegan, gluten-free dish.

    0 people found this review helpful

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  • reviewer icon

    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!

    2 people found this review helpful

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  • reviewer icon

    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.

    2 people found this review helpful

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  • Read all 14 reviews

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