Lentil Salad simple, vegetarian and vegan prepare
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. Simply prepare Lentil Salad
I love my lentil salad with lots of vegetables. So that the salad looks great at the end and tastes delicious I prepare a part of the vegetables in the oven as oven vegetables. Preheat the oven at 220 °C hot air, wash the vegetables, prepare, cut into bite-sized pieces and place on a baking tray with baking paper, season with salt, pepper and thyme, drizzle with a little olive oil and put in the oven for about 30 minutes.
2. How to Cook Lentils with Flavour
The lentils must now be quickly put in the pot, finally they come softly cooked on the plate. Discovered a great ingredient for lentil salad in the supermarket, turmeric. If you find fresh turmeric on the market and have to buy it and cook with it, it is healthy and tasty a hammer. Alternatively you can use turmeric powder.
3. Which Lenses are best for Lentil Salad?
I prefer to use black lentils for the lentil salad. The caviar lens develops an excellent taste during cooking and offers a colourful picture on the plate in combination with vegetables. Red lenses are an alternative, the brown plate lenses I only use in an emergency.
4. recipe lentil salad simple, vegetarian and vegan
Recipe Lentil Salad simple vegetarian and vegan
Lentil salad made of black lentils, with lots of vegetables vegetarian or vegan, colorful and delicious.
Cousine
Keyword
Preparation Time
20 Min.
Cook Time
35 Min.
Ingredients
|
Oven Vegetables |
||
| 1/2 | pc | fennel bulb (sliced or eighth cut) |
| 8 | pc | cocktail tomatoes |
| 1/4 | pc | pumpkin (I take Hokkaido pumpkin without shell) |
| 2-3 | pc | spring onions (lengthwise quartered) |
| 1 | pc | red bell pepper (quartered ) |
| 6 | pc | fresh mushrooms (quartered ) |
| 1 | tbsp | Olive oil |
|
Lentil Salad |
||
| 1 | tbsp | Olive oil |
| 1 | pc | turmeric (freshly finely chopped or 1 tsp turmeric spice) |
| 1 | tbsp | fresh ginger (finely sliced) |
| 1-2 | pc | garlic (finely sliced) |
| 2 | pc | spring onions (finely sliced) |
| 100 | g | black lentils |
| 350 | ml | Vegetable broth |
|
Salad Dressing |
||
| 2 | tbsp | balsamic vinegar (I love to take a old one) |
| 1 | tsp | lemon juice |
| 4 | pinches | Salt |
| 4 | pinches | black pepper |
| 4 | pinches | brown sugar |
|
Decoration |
||
| 1 | tbsp | pine nuts (geröstet) |
| 1 | tbsp | Parsley (fein geschnitten) |
Instruction
Preheat oven stage to 220°C hot air. Wash the vegetables and prepare them according to the mud, place them on the baking tray and season with salt and pepper. Sprinkle the vegetables with a little olive oil and cook in the oven for about 30 minutes.
Finely chop the aromatics and vegetables for the lentils and put them in a pot with olive oil. Wash the lentils on a fine sieve under running, cold water and put into the pot. Sweat the lens base until it is colourless and glassy.
Deglaze the lentils with the vegetable stock and cook for about 30 minutes until al dente until soft. Let the lentils cool lukewarm. Salad dressing ingredients to give the lentils to taste sweet-sour season.
Arrange the lentil salad with the oven vegetables and decorate with pine nuts and finely chopped parsley. Serve quickly and enjoy.
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