German
Linsensalat mit Senfvinaigrette (Warm Lentil Salad with Mustard Vinaigrette)
Linsensalat mit Senfvinaigrette (Warm Lentil Salad with Mustard Vinaigrette) is German home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1.5 cups brown or green lentils, dried
- 1 carrot
- 1 bay leaf
- 1/2 red onion, diced
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
- 3 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/4 tsp black pepper
How to cook it
- Put the lentils in a pot with the whole carrot and the bay leaf, cover with water by 2 inches, bring to a boil, then lower the heat and simmer uncovered for 20 to 25 minutes, until tender but still holding their shape.
- Meanwhile whisk together the mustard, red wine vinegar, salt, and pepper, then whisk in the olive oil to make the vinaigrette.
- Drain the lentils well, discard the bay leaf and carrot, and toss the warm lentils with the vinaigrette right away so they soak it up.
- Stir in the diced red onion and chopped parsley.
- Serve warm or at room temperature; a plain lentil salad German households make for a light weeknight dinner or a packed lunch, with no bacon anywhere in it.
Serve it with
A German dinner is a plate rather than a single dish. These are the courses that normally sit beside Linsensalat mit Senfvinaigrette (Warm Lentil Salad with Mustard Vinaigrette), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Linsensalat mit Senfvinaigrette (Warm Lentil Salad with Mustard Vinaigrette) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Partial
- Food groups it covers
- Pulses and Vegetables
- How this was set
- Hand audited
When to cook it
Linsensalat mit Senfvinaigrette (Warm Lentil Salad with Mustard Vinaigrette) takes about 35 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
More to cook
Cooked from the same things
Other dishes built on lentil, onion, and carrot.
From the same kitchens
More cooking from Germany.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.