Linsensalat (lentil salad with a vinegar-mustard dressing and vegetables)
Time: 40 min 4 servings approx. 360 kcal / serving (estimated) approx. 19 g protein / serving
Linsensalat is a healthy, filling item among German cold dishes: tender lentils with a lively, tangy dressing and crunchy vegetables. It is excellent as a main, a side dish or for a picnic. It is rich in protein and fibre.
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Method
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Cook the lentils with the bay leaf in plenty of unsalted water for 20-25 minutes, until tender but still firm; drain. ⏱ Timer: 20 min Meanwhile, fry the bacon until crisp, if using. Mix the vinegar, oil, mustard, sugar, salt and pepper into a dressing. Stir the still-warm lentils into the dressing, so they absorb the flavours better. Add the carrot, celery, onion and bacon. Let stand for 30 minutes, then sprinkle with parsley. ⏱ Timer: 30 min Serve at room temperature or cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
Do not overcook the lentils, as they soften further in the dressing. Warm lentils absorb the dressing flavours better. Add salt only at the end of cooking, or in the dressing.
Frequently asked questions
Can I use tinned lentils?
Yes, rinsed and drained they work well and save time.
Is it vegetarian?
Without the bacon, with smoked paprika instead, it is very good too.
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