Linsensalat (lentil salad)
A German-style lentil salad, the lentils simmered in broth with a bay leaf and dressed while still warm so they take up the vinegar and mustard far better than cold lentils ever would. Puy or brown lentils that hold their shape are what makes this a salad and not a stew, so mushy varieties need a shorter simmer than the package suggests.
Prep15 min
Cook30 min
Servings4
Christoph's lentil salad, dressed while the lentils are still warm so they take up the vinegar and mustard.
Ingredients
Written for a 2 L pot
Units
Temperature
Servings
Lentils
- 250 g brown or Puy lentils rounded
- 600 ml vegetable broth rounded
- 1 bay leaf rounded
Salad
- 100 g red onion, finely chopped rounded
- 100 g celery, finely diced rounded
- 100 g carrot, finely diced rounded
- 20 g fresh parsley rounded
- 30 ml red wine vinegar rounded
- 15 g Dijon mustard rounded
- 60 ml olive oil rounded
- to taste fine salt rounded
- to taste freshly ground black pepper rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Combine the lentils, broth and bay leaf in a pot. Bring to a simmer, then cook uncovered for 20 to 25 minutes, until tender but still whole. Check from 18 minutes onward, since lentil varieties vary.
- Drain any excess liquid and remove the bay leaf. While the lentils are still warm, transfer to a bowl.
- Whisk the vinegar, mustard and olive oil together. Season with salt and pepper.
- Toss the warm lentils with the onion, celery, carrot, parsley and dressing.
- Taste and adjust the seasoning, then let cool to room temperature before serving, or chill for later.
Notes
- Dress the lentils while they’re still warm. Warm lentils absorb the vinegar and mustard into the surface; once cold, they mostly just get coated instead of seasoned through.
- Watch the lentils closely near the end of cooking. Brown and Puy lentils hold their shape when done right, but a few minutes too long turns them mushy and the salad into a purée.
- The raw onion mellows as the salad sits, so it tastes sharper right after mixing than it will after an hour or the next day.
- It keeps for 3 days in the fridge and is a genuine make-ahead salad, since the flavours deepen overnight.
Ingredient substitutions
- Brown or Puy lentils are best here for their shape-holding; red lentils will turn to mush and are not suitable.
- Celery and carrot are the classic base, but diced bell pepper or cucumber can be added or substituted.
- A crumble of feta on top is a good non-vegan addition.
From Christoph Mayer