Germanlentilsaladlinsensalat Recipes

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GERMAN LENTIL SALAD (LINSENSALAT)



German Lentil Salad (Linsensalat) image

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

250 g small lentils
1 medium carrot, finely chopped
2 garlic cloves, minced
1 bunch parsley
1/2 tablespoon olive oil
7 tablespoons olive oil
2 tablespoons vinegar
2 tablespoons white wine
2 tablespoons mustard
1 pinch cinnamon
1 teaspoon sugar
1 teaspoon pepper
salt, to taste

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

LENTIL SALAD



Lentil Salad image

Provided by Alton Brown

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 cup red wine vinegar
1/4 cup olive oil
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh thyme leaves
1 recipe basic cooked lentils, see recipe below
6 to 8 slices thick-sliced bacon, cooked and chopped
1 pound brown or green lentils, approximately 2 1/2 cups
1 small onion, halved
1 large clove garlic, halved
1 bay leaf
1 teaspoon kosher salt
1/4 pound salt pork, optional
1/4 teaspoon freshly ground black pepper

Steps:

  • Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.;
  • Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt pork. Stir in black pepper and taste for salt. Serve immediately.
  • Note from Alton: Those of you who watched this program on the 17th or 18th will want to disregard one particular suggestion I made regarding lentils: don't feed the left over onions to your dog. It turns out onions are not good for dogs in any shape or form. I'm grateful to the fans who emailed me after the airing for setting me straight on this nutritional peculiarity. As for my own dog's ability to digest onions, well...she's more hog than dog I guess.
  • Cook smart,
  • Alton

MEDITERRANEAN LENTIL SALAD



Mediterranean Lentil Salad image

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

1 cup dry brown lentils
1 cup diced carrots
1 cup red onion, diced
2 cloves garlic, minced
1 bay leaf
½ teaspoon dried thyme
2 tablespoons lemon juice
½ cup diced celery
¼ cup chopped parsley
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil

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 NUDELSALAT (NOODLE SALAD)



German Nudelsalat (Noodle Salad) image

Posted by request - instructions, American equivalents to German products and measurements by HeatherFeather. Thank you so much!

Provided by Clara12

Categories     German

Time 35m

Yield 25 serving(s)

Number Of Ingredients 16

4 cups uncooked macaroni noodles, cooked according to package directions in chicken broth (enough to cook noodles in)
1 jar cornichon, chopped,drained,saving some of the pickling juice (baby pickles)
3 cups diced mild summer sausage or 3 cups bologna
1 cup canned baby peas, drained,reserving some canning liquid (LeSeuer)
2 cups gouda cheese, diced
4 hard-boiled eggs, chopped
3/4 cup plain yogurt (or to taste)
3/4 cup thomy remoulade sauce (or to taste)
1 teaspoon water, saved from canned peas
2 -4 tablespoons brine, saved from cornichons
2 teaspoons German mustard (brown, slightly spicy)
1/2 teaspoon garlic powder
1 teaspoon salt
fresh ground black pepper (about 25 grinds)
3 -4 dashes fondor german seasoning, blend or 3 -4 dashes Accent seasoning (similar American counterpart)
1 cup of canned baby carrots, drained,and sliced (LeSeuer)

Steps:

  • Mix ingredients for the dressing and mix well with cooked noodles (
  • Check the seasonings& adjust the flavor as needed after it chilled, and might even add a little extra Remoulade or yogurt, if needed, tomorrow.
  • It certainly does drink up the dressing quickly!

HOT GERMAN NOODLE SALAD



Hot German Noodle Salad image

Onion, herbs and bacon in a sweet-and-sour sauce make these noodles a delicious and distinctive accompaniment to any meat entree. -Roxie Wilcox, Bellville, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 11

1 cup uncooked wide egg noodles
2 bacon strips, diced
1/2 cup chopped celery
2 tablespoons chopped onion
2 teaspoons all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground mustard
1/3 cup water
1 tablespoon cider vinegar
1 tablespoon minced fresh parsley

Steps:

  • Cook noodles according to package directions. , Meanwhile, in a skillet, cook the bacon over medium heat until crisp. Remove with a slotted spoon. In the drippings, saute celery and onion until tender. Stir in flour, sugar, salt and mustard. Gradually stir in water. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat., Drain noodles. Add noodles, bacon, vinegar and parsley to the celery mixture. Cook 2 minutes longer or until heated through.

Nutrition Facts :

GERMAN HOT NOODLE SALAD



German Hot Noodle Salad image

Here's a tasty take-off on German potato salad. It's flavored like the traditional side dish but uses noodles in place of potatoes. I always loved my mother's German potato salad, but once she served this noodle salad instead, I was hooked. -Gordon Kremer, Sacramento, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

2 cups uncooked wide egg noodles
3 bacon strips, diced
1/4 cup chopped onion
1 tablespoon sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground mustard
1/2 cup cold water
1/4 cup cider vinegar
1 cup sliced celery
2 tablespoons minced fresh parsley

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Saute onion in reserved drippings until tender. Stir in the sugar, flour, salt and mustard; add water and vinegar until blended. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly., Rinse and drain noodles; add to skillet. Stir in celery and parsley; heat through. Transfer to a serving bowl; sprinkle with reserved bacon.

Nutrition Facts : Calories 198 calories, Fat 11g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 303mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

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