German Warm Red Lentil Salad with Vegetables Recipe
A light yet filling salad made with red lentils, carrot, celery stalks, and leek, served warm with a mustard-vinegar dressing. In Germany, dishes like this often appear in office canteens as a vegetarian alternative to meat. The taste is reminiscent of a mix between a vegetable stew and a lentil salad.
This salad combines the comfort of a warm dish with the freshness of a salad, making it suitable both as a main course and as a side. The mustard-vinegar dressing brightens the earthy flavor of the lentils and vegetables without making the dish heavy.
Chef's tips
Keep an eye on the cooking time of red lentils – they soften quickly and can turn mushy if overcooked. Cut the vegetables into small, even pieces so they cook at the same pace as the lentils. Adjust the acidity of the dressing to your taste by adding more or less vinegar or honey.
How to serve
Serve in bowls as a warm lunch with crusty wholemeal bread. It also works well as a side dish at a buffet or potluck, as it tastes good both warm and at room temperature. Just before serving, you can drizzle a little extra olive or rapeseed oil on top for a richer finish.
Ingredients
- red lentils - 200 g
- carrot - 2 pieces
- celery stalks - 2 stalks
- leek - 0.5 pieces
- vegetable stock - 500 ml
- vegetable oil - 2 tablespoons
- vinegar - 1.5 tablespoons
- mustard - 1 teaspoon
- honey - 1 teaspoon
- parsley - 2 tablespoons
- salt - 0.75 teaspoons
- black pepper - 0.5 teaspoons
Preparation
- Rinse the lentils in a sieve under running water until the water runs clear.
- Peel the carrot and cut into small cubes. Slice the celery stalks thinly. Wash the leek thoroughly, cut it lengthwise, then slice into half-moons.
- Heat 1 tablespoon of oil in a pot over medium heat. Add the carrot, celery, and leek, and sauté for 5–6 minutes, stirring, until the vegetables soften slightly.
- Add the lentils, pour in the stock, add 0.5 teaspoon of salt, and stir. Bring to a boil, then reduce the heat and cook for 10–12 minutes, until the lentils are tender but not mushy. If there is too much liquid, cook uncovered for the last few minutes.
- In a small bowl, mix together the vinegar, mustard, honey, 1 tablespoon of oil, the remaining salt, and the pepper until you have a smooth dressing.
- When the lentils are done, drain off any excess liquid so the salad is moist but not swimming in stock.
- Remove the pot from the heat, pour in the dressing, and mix thoroughly so it coats the lentils and vegetables evenly.
- Finely chop the parsley and add it to the salad. Serve immediately while warm or slightly cooled.
Storage
The salad keeps in the fridge for up to 2–3 days. Reheat gently in a pan or microwave, adding a little water or stock if it seems too dry, and stir well before serving.
