German Lentil Salad Linsensalat Recipes
ITALIAN LENTIL SALAD
Provided by Giada De Laurentiis
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 480, Fat 20 grams, SaturatedFat 2 grams, Sodium 173 milligrams, Carbohydrate 61 grams, Fiber 14.5 grams, Protein 19 grams, Sugar 11 grams
MEDITERRANEAN LENTIL SALAD
This is a delicious lentil salad, that keeps very well in the refrigerator.
Provided by Candice
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 16.2 g, Fat 7.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 452.8 mg, Sugar 3 g
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.
Provided by bluemoon downunder
Categories Lentil
Time 32m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 323.5, Fat 25.9, SaturatedFat 3.6, Sodium 99.7, Carbohydrate 16.7, Fiber 5.9, Sugar 3.1, Protein 6.3
ITALIAN LENTIL SALAD
This salad functions as a perfect lunch or side dish for dinner. The Italian flavors mix beautifully in your mouth.
Provided by schmerna
Categories Salad Beans Lentil Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 435.4 calories, Carbohydrate 39.1 g, Cholesterol 43.1 mg, Fat 18.8 g, Fiber 14.6 g, Protein 29.3 g, SaturatedFat 7 g, Sodium 910.7 mg, Sugar 4.1 g
LENTIL SALAD
Make and share this Lentil Salad recipe from Food.com.
Provided by CrazyLadyMe
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 299.9, Fat 10.9, SaturatedFat 1.5, Sodium 325.4, Carbohydrate 37.9, Fiber 16.1, Sugar 6.3, Protein 13.5
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