Lentil
Salad (Linsensalat)
Ingredients:
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250 g small lentils
Dressing:
7 tbsp olive oil
2 tbsp each:
vinegar, white wine, mustard
1 pinch cinnamon
1 tsp each:
sugar, pepper
1 middle-size carrot finely chopped
1 bunch parsley
olive oil
salt
pepper
Cooking:
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Cook the lentils until soft for 20 minutes in the salted water. Put all
the ingredients of the dressing (except for the carrot and parsley) into
a small pan, cover with a lid, and shake well.
Chop the carrots into tiny cubes, and stew slightly with olive oil. Add
parsley and mix everything together with lentils.
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