Lentils Salad Recipe

lentils salad Recipe Image
Lentils Salad Recipe Image © Thomas Sixt

Author:
is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

Here I show you my sophisticated lentils salad recipe.

The salad with lentils comes with plenty of vegetables on the plate.

Because I prepare half of the vegetables in the oven, the salad gets a great taste.

Lentil salad delicious vegetarian and vegan!

Men’s or girls’ night out… Beer or Prosecco, so it doesn’t matter.

I wish you good luck and a good appetite!

1. Recipe Lentils Salad

Lentils Salad

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 172
Total Time 55 Min.

Prepare simple instructions for salad from beluga lentils with oven vegetables.

Rate Now!

4.96 from 797 ratings

lentils salad Recipe Image
Lentils Salad Recipe Image © Thomas Sixt

Preparation Time

35 Min.

Cook Time

20 Min.

Ingredients

Oven baked vegetables

1/2 Piece fennel (sliced or cut into eighths)
6 Piece Mushrooms (or king oyster mushrooms)
1/4 Piece pumpkin (Hokkaido squash or butternut squash)
1 Piece red ball pepper (quartered)
8 Pieces cherry tomatoes

salad dressing

1 tbsp Olive oil

lentil salad

1 Piece curcuma (fresh finely chopped or 1 tsp turmeric spice)
1 tbsp Ginger (finely sliced)
1-2 Pieces glove of garlic (finely sliced)
2 Pieces spring onions (finely sliced)
100 g lentils (I use beluga lenses)
350 ml Vegetable broth

salad dressing

2 tbsp balsamic vinegar
1 tsp fresh lemon (juice)
4 Pinches primal salt
4 Pinches black ground pepper
4 Pinches brown cane sugar

deco

1 tbsp pine nuts (roasted)
1 tbsp Parsley (finely sliced)

Instruction

Sliced fennel
For the salad, cut the fennel into thin slices with a sharp knife.

Prepare fennel

Wash fennel and cut in half slices.

Prepare on a baking sheet.

King oyster mushrooms in a basket fresh from the market.
Fresh, small king oyster mushrooms go perfectly with the fish. You can also use porcini, peppercorns, or other seasonal mushrooms for the dish.

Prepare mushrooms

-> Depending on the market offer, you can flexibly buy mushrooms for this dish.

–> Chanterelles, porcini mushrooms or oyster mushrooms are also suitable.

–> Clean the mushrooms or king oyster mushrooms. Use a paintbrush or brush to do this.

–> Wash heavily soiled mushrooms , follow the instructions in the cooking school.

–> Cut large mushrooms into quarters, small mushrooms in half lengthwise. Place mushrooms on the baking sheet.

Peel butternut squash
Butternut squash peeling.

Peel pumpkin

Hokkaido Pumpkin:

-> Cut off the pumpkin at the top and bottom and ensure that the pumpkin stands securely on a stable board.

–> Thinly slice off the pumpkin skin with a knife. Halve and deseed the peeled pumpkin.

Butternut Squash:

–> Cut the pumpkin through the round base and peel the top roller.

–> Use the lower part for something else.

pumpkin cubes
Butternut squash cubes on the cutting board.

Prepare pumpkin

Cut the pumpkin flesh into 1 cm cubes.

Place the pumpkin cubes on the baking sheet with the other ingredients.

Prepare peppers
Halve and deseed the peppers.

Prepare peppers

Halve and deseed the peppers.

Place the pepper pieces with the vegetables on the baking sheet.

Oven vegetables for the lentil salad.
Delicious vegetables for the lentil salad: fennel, mushrooms, pumpkin, peppers and spring onions.

Oven vegetables

–> Preheat the oven for hot air at 220°C.

–> Add tomatoes to the oven vegetables.

–> Optionally clean the spring onions and add them.

–> Season the vegetables with salt and pepper, drizzle with a little olive oil and cook in the oven for approx. 30 minutes.

–> Let the oven vegetables cool down lukewarm on the baking sheet.

diced ginger, turmeric, onion and garlic
Cut the turmeric on an extra pad, like I did, the turmeric turns wooden boards and white boards ugly yellow!

Supplement aromatics

–> Cut the ginger, spring onions, garlic and turmeric into small cubes.

–> Place the prepared vegetables for the lentil starter in a saucepan.

Cook lentils tasty with vegetables and aromatics.
The black lentils with the vegetables in the pot while sweating.

Prepare lentils

–> Rinse the lentils in a fine sieve under cold running water and place in the saucepan.

–> Sweat the lentil base with olive oil until translucent.

–> Deglaze the lentils with the vegetable broth and cook for about 30 minutes until al dente.

–> Let the lentils cool down to lukewarm.

Prepare salad dressing or vinaigrette.
You can also add mustard to your dressing, but it tastes just as good too!

Lentils dressing

–> Mix the salad dressing ingredients in the order listed to form a dressing.

–> Marinate the lentils with the salad dressing.

Roasted pine nuts in a pan.
Roasted pine nuts

Prepare nuts

–> Roast the pine nuts in a pan until light brown.

–> Let the pine nuts cool down and prepare them for serving.

Tip:

I always roast the whole pack of pine nuts and have them already prepared in the kitchen cupboard.

Finely chop the parsley
Finely chop or chop the parsley.

Prepare herbs

Finely chop the parsley.

-> Add about 2/3 of the parsley to the lentil salad

–> Prepare the remaining parsley for decoration.

Tip:

You can use kitchen herbs that are available on the market.

Parsley, lovage, basil, thyme are very suitable for the salad.

lentils salad Recipe Image
Lentils Salad Recipe Image © Thomas Sixt

Serving

Season the lentil salad and arrange on plates:

–> Put some lentil salad on the plate.

–> Add the oven vegetables.

–> Add the lentil salad and decorate with vegetables.

–> Add parsley and pine nuts.

-> Serve quickly, drizzled with olive oil.

I wish you a good appetite!

2. Calories and Nutritional Values

3. Prepare the Vegetables For the Lentil Salad

I love my lentil salad with lots of vegetables.

So that the salad looks great and tastes delicious at the end, I prepare some of the vegetables in the oven as oven vegetables.

Preheat the oven at 220 °C for hot air.

Wash the vegetables, prepare, cut into bite-sized pieces and place on a baking tray lined with baking paper.

Season the vegetables with salt, pepper and thyme, drizzle with a little olive oil and place in the oven for approx. 30 minutes.

Oven vegetables for the lentil salad.
Delicious vegetables for the lentil salad: fennel, mushrooms, pumpkin, peppers and spring onions.
Vegetables cleaned and cut for the oven
Oven vegetables ready prepared and cut raw on the baking tray

4. Cook Lentils With Taste

The lentils now have to be quickly put into the pot, after all they are cooked softly on the plate.

Found a great ingredient in lentil salads at the grocery store called turmeric, also known as turmeric.

If you find fresh turmeric on the market, buy it and cook with it, it’s healthy and tastes great.

Alternatively, you can use turmeric powder.

As additional ingredients besides the turmeric, I finely chopped garlic, ginger and spring onions.

These ingredients are now put into the pot with the black lentils and are sweated for 5 minutes with a tablespoon of olive oil until translucent.

After sweating, deglaze the lentils with vegetable stock and cook covered with liquid for about 30 minutes until al dente/soft.

Allow the lentils to cool lukewarm next to the stovetop.

Season to taste with salt, pepper, sugar balsamic vinegar, lemon juice and olive oil and then serve with the vegetables from the oven.

Important: Rinse the lentils once in a sieve, so they come clean into the pot!

Tip from chef Thomas Sixt
Sliced turmeric or turmeric ingredient
Turmeric, known as turmeric, is an aromatic and delicious addition to our lentil salad. Please wear gloves, your hands will turn yellow!
diced ginger, turmeric, onion and garlic
Cut the turmeric on an extra pad, like I did, the turmeric turns wooden boards and white boards ugly yellow!

5. Which Lentils You Use For Lentils Salad

I prefer to use black lentils for the lentil salad.

The caviar lentil develops an excellent taste during cooking and, in combination with vegetables, offers a colorful picture on the plate.

Red lentils are an alternative, I only use the brown plate lentils in emergencies.

Prepare lentils
Prepare raw lentils for lentil salad with vegetables and onions.
Lenses photographed on a white background.
Brown lentils are more of a second choice for the lentil salad. Food picture © food photographer Thomas Sixt

6. More Ideas For Your Kitchen

Comments, Cooking Questions and Answers

4.96 from 797 ratings

Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!