Here I show you my refined, simple Lentil Salad recipe. The salad with lentils comes with plenty of vegetables on the plate and because I prepare half of the vegetables in the oven, the salad gets a great taste refinement.
Lentil salad delicious vegetarian and vegan! Men’s or girls’ evening … Beer or Prosecco so it doesn’t matter.
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.
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.
After sweating, deglaze the lentils with vegetable stock and cook covered with liquid for approx. 30 minutes until al dente/soft. Leave the lentils to cool lukewarm next to the stove, season with salt, pepper, balsamic vinegar sugar, lemon juice and olive oil to taste and then serve with the vegetables from the oven.
Colourful vegan vegan lentil salad, decorated with parsley and pine nuts. Thomas Sixt Food Photographer Vienna
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.
1pcturmericfreshly finely chopped or 1 tsp turmeric spice
1tbspfresh gingerfinely sliced
2pcspring onionsfinely sliced
2tbspbalsamic vinegarI love to take a old one
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.
5. Lens Salad Calories and Nutritional Values
Recipe Lentil Salad simple vegetarian and vegan
Amount Per Serving
Calories 147Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 1g5%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Total Carbohydrates 16g5%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.