German Lentil Salad Linsensalat Recipes

Steps:

• For the Salad:
• Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
• For the Vinaigrette:
• Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
• Pour the vinaigrette over the salad and toss well.

Steps:

• In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
• Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

Steps:

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

Steps:

• Place lentils in water. Bring to a boil. Cook until lentils are tender, yet still have some firmness (about 15-20 minutes).
• Drain & rinse to cool.
• Mix together oil, vinegar, mustard, salt, sugar, basil, oregano, garlic, pepper & 2 Tbs water.
• Add remaining ingredients to the lentils. Stir in the dressing.
• Refrigerate at least 2 hours to allow flavors to mix. Serve cold.

Steps:

• In saucepan, bring lentils and water to a boil, cook 30 minutes until tender, drain.
• Add pepper, onion and mint.
• Refrigerate at least 30 minutes or until ready to serve.
• Just before serving, add oil, lemon juice, garlic and feta.
• toss and serve.

Steps:

• Whisk lemon juice, dill, mustard, salt and pepper in a large bowl.
• Gradually whisk in oil.
• Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.
• Per serving (1cup): 354 Calories; 18 g Fat; 3 g Sat; 12 g Mono; 31 mg Cholesterol; 25 g Carbohydrates; 24 g Protein; 9 g Fiber; 194 mg Sodium; 743 mg Potassium. 1 Carbohydrate Serving.
• Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat.
• MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours.
• TIP: To cook lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.

Steps:

• Bring water to a boil in a saucepan; add lentils. Cover and simmer until lentils are tender, about 35 minutes. Drain and and cool to room temperature.
• Divide lentils among 4 salad plates; layer with mozzarella cheese slices, prosciutto, and fresh basil. Drizzle balsamic vinaigrette over each salad.