German Lentil Salad Linsensalat

Experience the vibrant flavors of Germany with this wholesome German Lentil Salad, or Linsensalat, a nourishing dish that perfectly balances earthiness and zest. Packed with tender green or brown lentils cooked in aromatic vegetable broth with a touch of bay leaf, this salad comes to life with fresh, diced carrots, celery, and finely chopped red onion. A tangy dressing of apple cider vinegar, Dijon mustard, honey, and olive oil ties it all together, while fresh parsley adds a lively herbal note. Ready in just 35 minutes, Linsensalat is a versatile recipe that can be served chilled or at room temperature, making it an ideal option for a healthy side dish or a light, satisfying main course. Bursting with hearty texture and bold flavors, this German lentil salad is a delicious way to incorporate plant-based protein into your meals.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams dry green or brown lentils
• 500 ml vegetable broth
• 1 piece bay leaf
• 1 medium, diced carrot
• 1 medium, diced celery stalk
• 1 small, finely chopped red onion
• 3 tablespoons, chopped parsley
• 3 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the lentils thoroughly under cold water to remove any debris or excess starch.

Step 2

In a medium saucepan, combine the lentils, vegetable broth, and bay leaf. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15-20 minutes, or until the lentils are tender but not mushy. Drain and discard the bay leaf, then set aside to cool slightly.

Step 3

While the lentils are cooking, prepare the vegetables: dice the carrot and celery, and finely chop the red onion and parsley.

Step 4

In a large mixing bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, salt, and black pepper to create the dressing.

Step 5

Add the cooked lentils, carrot, celery, red onion, and parsley to the bowl with the dressing. Toss everything together until the lentils and vegetables are evenly coated.

Step 6

Taste and adjust the seasoning with additional salt or vinegar, if needed.

Step 7

Let the salad sit for 10-15 minutes to allow the flavors to meld together. Serve at room temperature or chilled as a side dish or light entree.

Nutrition Facts

Serving size	1019.7 grams (1019.7g)

Amount per serving	% Daily Value*
Calories	918

Total Fat 48.60g	62%
Saturated Fat 7.50g	38%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 2563mg	111%
Total Carbohydrate 95.00g	35%
Dietary Fiber 26.70g	95%
Total Sugars 24.30g
Protein 29.30g	59%

Vitamin D 0IU	0%
Calcium 192mg	15%
Iron 11mg	60%
Potassium 2148mg	46%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 12.5%

Carbs: 40.7%