German Lentil Salad Linsensalat
Experience the vibrant flavors of Germany with this wholesome German Lentil Salad, or Linsensalat, a nourishing dish that perfectly balances earthiness and zest. Packed with tender green or brown lentils cooked in aromatic vegetable broth with a touch of bay leaf, this salad comes to life with fresh, diced carrots, celery, and finely chopped red onion. A tangy dressing of apple cider vinegar, Dijon mustard, honey, and olive oil ties it all together, while fresh parsley adds a lively herbal note. Ready in just 35 minutes, Linsensalat is a versatile recipe that can be served chilled or at room temperature, making it an ideal option for a healthy side dish or a light, satisfying main course. Bursting with hearty texture and bold flavors, this German lentil salad is a delicious way to incorporate plant-based protein into your meals.
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Recipe Information
Ingredients
- 200 grams dry green or brown lentils
- 500 ml vegetable broth
- 1 piece bay leaf
- 1 medium, diced carrot
- 1 medium, diced celery stalk
- 1 small, finely chopped red onion
- 3 tablespoons, chopped parsley
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the lentils thoroughly under cold water to remove any debris or excess starch.
In a medium saucepan, combine the lentils, vegetable broth, and bay leaf. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15-20 minutes, or until the lentils are tender but not mushy. Drain and discard the bay leaf, then set aside to cool slightly.
While the lentils are cooking, prepare the vegetables: dice the carrot and celery, and finely chop the red onion and parsley.
In a large mixing bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, salt, and black pepper to create the dressing.
Add the cooked lentils, carrot, celery, red onion, and parsley to the bowl with the dressing. Toss everything together until the lentils and vegetables are evenly coated.
Taste and adjust the seasoning with additional salt or vinegar, if needed.
Let the salad sit for 10-15 minutes to allow the flavors to meld together. Serve at room temperature or chilled as a side dish or light entree.
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2361 mg | 103% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 23.2 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2141 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
