Linsensalat (lentil salad)
Units
Temperature
Servings
Ingredients
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
Method
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.