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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%
detailed view... how is this calculated?

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German Lentil Salad (Linsensalat)

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

⁽¹⁴⁾ RATE IT NOW Print Recipe

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

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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Featured Reviews for This Recipe

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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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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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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