German cuisine · Salads & Mezze

Lentil Salad with Vinegar and Oil

Lukewarm mountain lentils with finely diced shallots, wine vinegar and parsley, tender-crisp and lightly smoky.

Ingredients · for 4 servings

• 250 g brown lentils
• 2 shallots
• 1 carrot
• 1 bay leaf
• 4 tbsp wine vinegar
• 6 tbsp olive oil
• 1 tsp Dijon mustard
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Rinse the lentils in a sieve and place in a pot with the peeled, halved carrot and the bay leaf in 1 l unsalted water – salt would keep the skins tough.
2. Simmer the lentils gently over low heat for 20–25 min. until soft but still holding their shape and not bursting.
3. Meanwhile finely dice the shallots and finely chop the parsley.
4. Mix the vinegar, Dijon mustard, salt and pepper, slowly whisk in the olive oil and let the shallot cubes steep in it.
5. Drain the lentils, remove the carrot and bay leaf, and mix the still-hot lentils immediately with the marinade so they soak up the dressing.
6. Let the salad rest lukewarm for 20 min., mix in the parsley and season again generously with salt, pepper and a dash of vinegar.