Linsensalat – Traditional German Lentil Salad Recipe
Hearty, nourishing, and packed with earthy flavor – Linsensalat, or German lentil salad, is a traditional dish that brings together lentils, vegetables, and a tangy vinaigrette. It’s a popular side or light main course in southern Germany, especially Swabia, where lentils have long been a dietary staple.
With its mix of protein, fiber, and bold seasoning, this salad is perfect for make-ahead meals, potlucks, or any time you want a dish that’s both healthy and deeply satisfying.
The Origins of Linsensalat Recipe
Lentils have been grown and eaten in southern Germany for centuries, especially in the Swabian region where poor, rocky soils made the hardy lentil a perfect crop. Paired with Spätzle or smoked sausage, lentils became a symbol of frugal yet flavorful cuisine.
Linsensalat is a more modern interpretation of this traditional ingredient. Served cold or lukewarm and dressed in vinegar and oil, it brings out the subtle nuttiness of lentils while enhancing them with fresh vegetables and herbs.
For more hearty and plant-forward dishes, browse our archive of German Salad Recipes.
Ingredients for Authentic Linsensalat
250 g small brown or green lentils (such as French lentils or Alb-Leisa from Swabia)
1 small red or white onion, finely chopped
1 carrot, diced
1 celery stalk, diced (optional)
2 tablespoons white wine vinegar or apple cider vinegar
3 tablespoons sunflower oil or neutral oil
1 teaspoon mild mustard
1 teaspoon sugar (optional)
Salt and freshly ground black pepper
1 bay leaf (optional, for cooking lentils)
1 tablespoon chopped fresh parsley or chives
Optional additions:
1 clove garlic, minced
Cooked bacon or diced sausage for a heartier version
Kitchen Tools You’ll Need:
Medium pot
Strainer
Knife and cutting board
Mixing bowl
Whisk or small jar for dressing
How to Make Linsensalat (Step-by-Step Instructions)
Step 1: Cook the Lentils Rinse the lentils and place them in a pot with 2–3 times as much water. Add a bay leaf if using. Bring to a boil, reduce to a simmer, and cook for 20–25 minutes until just tender. Do not overcook – they should hold their shape. Drain and let cool slightly.
Step 2: Prepare the Vegetables While the lentils cook, finely chop the onion, dice the carrot and celery, and set aside. These can be lightly sautéed for a softer salad or left raw for crunch.
Step 3: Mix the Dressing In a bowl or jar, whisk together the vinegar, oil, mustard, salt, pepper, and sugar. Add minced garlic if using.
Step 4: Combine and Toss Place the cooked lentils in a bowl and gently stir in the vegetables. Pour the dressing over the salad and toss to coat.
Step 5: Let It Rest Allow the salad to sit for 20–30 minutes so the flavors can blend. It can also be stored in the refrigerator for up to 3 days.
Step 6: Serve and Garnish Top with chopped parsley or chives and serve slightly chilled or at room temperature.
How to Serve Linsensalat
Linsensalat is wonderfully flexible. Serve it as a side dish to grilled meats, sausages, or roasted vegetables. It also works well as a light vegetarian lunch or as part of a cold buffet with Gurkensalat, Kartoffelsalat, and Fleischsalat.
For traditional flair, serve it with Schwäbische Spätzle and a smoked sausage.
It pairs nicely with dry white wines like Riesling or Silvaner and herbal teas or sparkling water for a lighter touch.
Variations and Regional Twists
Swabian Version: Uses Alb-Leisa, a heritage lentil variety from the Swabian Jura, and may include vinegar-soaked onions and a warm bacon vinaigrette.
With Pickles: Chopped gherkins add acidity and crunch.
With Sausage: Add chopped cooked sausage or bits of Schinkenwurst for a fuller meal.
Vegan Version: Leave out any animal products and use extra mustard or garlic for added flavor.
With Goat Cheese or Feta: Top with crumbled cheese for a creamy contrast.
Linsensalat is a wholesome, versatile salad that brings together the best of German practicality and flavor. Rich in nutrients and easy to prepare, it’s a reliable dish that works for weekday meals, festive spreads, and everything in between.
Try this traditional lentil salad and discover why it remains a staple of southern German cooking. And if you’re in the mood for more, explore Bohnensalat, Rotkohlsalat, or our complete German Salad Recipes collection.
