Ingredients
-
250
-
1
-
2
-
1
-
1/2
-
-
7
-
2
-
2
-
2
-
-
-
-
-
Directions
German Lentil Salad (Linsensalat),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.,Used all raw ingredients (i did cook the beans) 🙂 and added purple cabbage. Total deliciousness…. My new favorite salad.,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!
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Steps
|
1
Done
|
Cook the Lentils in Salted Water For 20 Minutes or Until They Are Soft. |
|
2
Done
|
Put All the Dressing Ingredients Into a Small Jar, Cover With the Lid, and Shake Until They Are Well-Combined. |
|
3
Done
|
Chop the Carrots Into Tiny Cubes, and Saut 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. |
