Best German Lentil Salad Linsensalat Recipes

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THE BEST LENTIL SALAD, EVER



The Best Lentil Salad, Ever image

This recipe was created by Sarah Britton and posted on the My New Roots blog. She calls it the best lentil salad ever, and I have to agree. I serve this over a small bed of baby arugula, and top the salad with some crumbled goat cheese for a healthy, tasty meatless meal. Other optional add-ins mentioned by Sarah are walnuts, fresh herbs & sprouts.

Provided by rpgaymer

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

8 ounces dry lentils
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1/2 tablespoon maple syrup
1/2 tablespoon stone ground mustard
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/2 red onion, finely diced
1/2 cup raisins or 1/2 cup dried currant
3 tablespoons capers, drained

Steps:

  • Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 10 minutes, but they should take about 15 minutes in total. You will know they are cooked if they still retain a slight tooth - al dente! (Overcooking the lentils is the death of this dish) Drain & rinse the lentils under cold water and set aside.
  • In a small bowl, make the dressing by whisking together the olive, vinegar, maple syrup, mustard and all the spices (salt through cinnamon).
  • In a large serving bowl, gently combine the lentils and dressing. Add the onions, cranberries and capers and stir to combine well. If using other add-ins such as herbs, greens, or cheese, wait to add until just before serving. Otherwise, this salad can hang out in the fridge for as long as a couple days!

GERMAN LENTIL SOUP



German Lentil Soup image

Make and share this German Lentil Soup recipe from Food.com.

Provided by HeatherFeather

Categories     Lentil

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup green lentil (aka German lentils)
6 cups cold water
3 bouillon cubes (beef, chicken or vegetable)
1 small onion, diced
2 -3 large potatoes, diced
2 tablespoons butter
1 tablespoon all-purpose flour
1 tablespoon red wine vinegar
salt, to taste
black pepper, to taste
cooked smoked link sausage, sliced (optional)

Steps:

  • Rinse lentils very well with cold water- pick them over and remove any nasty bits or pieces of stone.
  • You can soak them overnight in cold water if you like, then drain before using.
  • In a large stockpot, place drained lentils, 6 cups fresh cold water, bouillon cubes, and just half of the diced onion.
  • Cook for 1 1/2 hours on medium-low heat, covered.
  • Add the potatoes and cook until they are tender- 30-40 minutes approximately.
  • In a small pan, melt the butter and saute the remaining onions until browned.
  • Add the flour to the onions and stir until combined.
  • Add to the soup, stirring constantly to combine.
  • Add the vinegar and season with salt& pepper to taste.
  • Optional:If you would like to add some meat to the soup, simply have pre-cooked sausages (you can even use German frankfurters if desired) sliced into small rounds and drop them into the pot during the last 15 minutes of cooking time.

LENTIL WALDORF SALAD



Lentil Waldorf Salad image

I am at a loss to say what cookbook inspired this one, perhaps I did invent it after all. It's a good one dish meal, with a different use of lentils.

Provided by Karyl Lee

Categories     Lentil

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups green lentils
1 cup fresh celery
2 medium gala apples
1/2 cup currants
1 large orange, orange pulp and juice of
1/2 cup roasted and salted cashew pieces
1/3 cup red onion
1/2 cup vegan mayonnaise (or preferred mayo type product)
1 tablespoon dried basil
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
1 tablespoon coarse plain mustard
sea salt
black pepper

Steps:

  • Sort, wash, and cook green lentils in water to cover until tender. (allow 35 minutes at a boil).
  • String and chop the celery into a fine dice. Cut the apples into a similar size, unpeeled if organic. Do the same with the red onion.
  • Rinse and drain the currants, then soak them with the pulp and juice juice of the orange in a small bowl.
  • Combine celery, apples, currants and orange mixture, and red onion in two quart bowl. Mix the dressing ingredients, and add them to the bowl after adjusting for taste.
  • Drain and rinse the lentils, more than once if need be. Drain really well, then add to the bowl, combine all thoroughly. Add cashews, and toss again.

Nutrition Facts : Calories 293.8, Fat 5.9, SaturatedFat 1.1, Cholesterol 1.5, Sodium 121.2, Carbohydrate 48.1, Fiber 17.4, Sugar 14.1, Protein 14.7

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