Lentil Salad Recipe with Chef Tips

Name: Lentil salad with beetroot, lamb's lettuce, oranges and walnuts
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2
Ingredients: beetroot 500 g; Salt 1 tsp; Caraway 1-2 tsp; white wine vinegar 40 ml; Salt 1/4 tsp; Pepper 8 Prisen; brown sugar 1/2 tsp; Sunflower oil 70 ml; lentils 1 cups; Soup vegetables 1 pc; onion 1 pc; butter 1 tsp; bay 1 pc; Vegetable broth 2 cups; brown sugar 1 tsp; Salt 4 pinches; black pepper 4 pinches; curry 1 tsp; balsamico 2 tbsp; lamb's lettuce 100 g; Orangen 2 pc; white wine vinegar 1 tbsp; Dijon mustard 1 tsp; Salt 4 pinches; black pepper 4 pinches; honey 1-2 tsp; Olive oil 80 ml; Orangen 2 pc; walnut kernels 4-6 pc

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

Today I just show you my Lentil Salad Recipe.

You can serve this salad with lentils cold or lukewarm, I leave that to you.

Today I have freshly cooked beetroot, orange and lamb’s lettuce with walnuts as an addition to the lentils.

The salad tastes surprisingly refreshing and will surely please you.The preparation I show you below with many step by step photos. Good luck!

Table of Contents

1. Recipe Lentil Salad
2. Nutritional Values
3. How to prepare Lentil Salad
4. More Recipes Ideas

1. Recipe Lentil Salad

Below are the step-by-step instructions with many photos.

If you have any questions please use the comment function!

Lentil salad with beetroot, lamb’s lettuce, oranges and walnuts

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 1153

Total Time 50 Min.

Preparation Time 5 Min.

Cook Time 45 Min.

Simple instructions for preparing lentil salad with beet and oranges.

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Ingredients

Boil beetroot and prepare salad
500	g	beetroot
1	tsp	Salt
Marinade for beetroot
1-2	tsp	Caraway
40	ml	white wine vinegar
1/4	tsp	Salt
8	Prisen	Pepper
1/2	tsp	brown sugar
70	ml	Sunflower oil (or olive oil)
lentils
1	cups	lentils
1	pc	Soup vegetables
1	pc	onion
1	tsp	butter
1	pc	bay
2	cups	Vegetable broth
1	tsp	brown sugar
4	pinches	Salt
4	pinches	black pepper
1	tsp	curry
2	tbsp	balsamico
Lamb’s lettuce and dressing + oranges + decoration
100	g	lamb’s lettuce
2	pc	Orangen
1	tbsp	white wine vinegar
1	tsp	Dijon mustard
4	pinches	Salt
4	pinches	black pepper
1-2	tsp	honey
80	ml	Olive oil
2	pc	Orangen (for fillets or orange pieces)
4-6	pc	walnut kernels

Instruction

Beetroot preparation

Prepare beet

Cook the beetroot in salted water until soft.

You can use a pressure pot, then it goes faster.

Peel boiled beetroot — Peeling the cooked beetroot

Peel beet

Pour off the beetroot and peel under running cold water.

Then let cool and cut out unattractive places.

Cut beetroot into slices — Cut the cooked, peeled beets into slices.

Beet cut

Cut the turnips into thin slices, you can also use a slicer.

Red beets cut in bowl — Put the cut beets in a bowl.

Beet sliced

Place the beet slices in a bowl.

Lightly poke the caraway in the mortar so that the aromas develop better.

Prepare caraway

Toast the caraway in a mortar so that the aroma can develop better.

Caraway seeds and beetroot — Put caraway seeds into beetroot slices

Seasoning

Season the beet slices with caraway, salt, sugar, vinegar and oil.

Season the beetroot salad with pepper — Beetroot salad with pepper, salt, sugar, vinegar and oil.

Marinate

Refine beetroot salad with pepper, mix well and leave to stand for 15 minutes.

Arrange the beetroot salad — Serving beetroot salad in a bowl.

Beet ready

Season beetroot salad to taste, arrange and serve.

Enjoy your meal!

Prepare lentils

Putting on lentils

Sweat the lentils with diced vegetables and onions in a saucepan.

Add the bay leaf, vegetable stock, sugar, salt, pepper and curry and cook the lentils.

cooked lentils — Cooked fresh lentils for lentil salad.

Finish lenses

If necessary, add water, cook the lentils until al dente, then remove the bay leaf and season with balsamic vinegar lukewarm.

Lamb’s lettuce, dressing, oranges, decoration

Place the lamb's lettuce dry on paper towels. — Clean and wash the lamb's lettuce, the fine rapunzel salad must not be put in the salad spinner. The delicate flower stems would break when spun. © Thomas Sixt Food Photographer

Wash lettuce

Cut off the roots from the lamb’s lettuce.

Gently weigh lamb’s lettuce in cold water, dry and drain on kitchen paper.

Prepare the orange juice dressing — Orange juice with mustard, sugar, salt and olive oil

Prepare dressing

Squeeze two oranges and mix with vinegar, mustard, salt, pepper and honey.

Let the olive oil run in slowly and stir to a creamy dressing.

Walnuts, walnut kernels in a mortar — Crush walnut kernels in a mortar for low-carb bread.

Prepare walnuts

Squeeze the walnuts into the mortar to decorate.

Serve the lentil salad with oranges, lamb's lettuce and beetroot — Close up lentil salad simple.

Arrange and Serve

Either filet or peel and chop the oranges.

Arrange the lentils, add the beetroot, marinate the lamb’s lettuce and add it neatly, add the orange pieces and serve decorated with walnuts.

YOU could write me a comment now, why this lens salad should be simple… after all there are more than 20 ingredients in use here…

For clarification:

I prepare this lentil salad mostly when I have already prepared beetroot salad the day before.

I almost always have the dressing for the lamb’s lettuce ready in the fridge because it tastes so delicious.

You could also use pre-cooked beetroot, then please buy the cooked, non-marinated ones, which taste better than the beetroot from the glass.

Some more tips for cooking beetroot:

The smaller the beets, the shorter the cooking time.

The piercing of the beets is considered a faux pas, I have already halved large beets to reduce the cooking time.

Wash the turnips well before cooking, only clean turnips come into your pot! 🙂

2. Nutritional Values

3. How to prepare Lentil Salad

Here is the overview of the preparation. Also note my hints at the end of the recipe…

Cook the turnips in salt water until soft. Use a pressure pot, then it goes faster.
Then transfer the turnips to the washbasin and peel with cold water.
Peeling is easy… the skin just peels off.
Let the turnips cool lukewarm, then cut into fine slices and place in a bowl.
Add white wine vinegar, salt, sugar, pepper, oil and freshly ground caraway seeds and marinate.
At the same time prepare the lentils with vegetable cubes and onion cubes and cook in vegetable stock until soft.
I always add some curry to the lentils, we know this from the Indian lentil salad. Curry supports the taste of the lentils.
Clean, wash and prepare lamb’s lettuce.
Prepare orange fillets or peel orange and cut into pieces.
Prepare a salad dressing with orange juice, vinegar, honey, Dijon mustard, salt and pepper.
Marinate the lentils with balsamic vinegar and serve.
Add beetroot slices, marinate lamb’s lettuce and add.

I have already written elsewhere about the health effects of beetroot!