Ingredients
-
250
-
1
-
2
-
1
-
1/2
-
-
7
-
2
-
2
-
2
-
1
-
1
-
1
-
-
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!
Discover ground-breaking new supplements! SHOP & SAVE
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. |
