German Lentil Salad (Linsensalat) |
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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 4 |
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The recipe did not specify what sort of vinegar or mustard, so use your favourites. Ingredients:
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 |
Directions:
1. Cook the lentils in salted water for 20 minutes or until they are soft.
2. Put all the dressing ingredients into a small jar, cover with the lid, and shake until they are well-combined.
3. 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.
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