Lentils Salad Recipe
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Here I show you my sophisticated lentils salad recipe.
The salad with lentils comes with plenty of vegetables on the plate.
Because I prepare half of the vegetables in the oven, the salad gets a great taste.
Lentil salad delicious vegetarian and vegan!
Men’s or girls’ night out… Beer or Prosecco, so it doesn’t matter.
I wish you good luck and a good appetite!
Table of Contents
1. Recipe Lentils Salad
Lentils Salad
Cooked, photographed and written down by chef Thomas Sixt.
Prepare simple instructions for salad from beluga lentils with oven vegetables.
Ingredients
| Oven baked vegetables | ||
| 1/2 | Piece | fennel (sliced or cut into eighths) |
| 6 | Piece | Mushrooms (or king oyster mushrooms) |
| 1/4 | Piece | pumpkin (Hokkaido squash or butternut squash) |
| 1 | Piece | red ball pepper (quartered) |
| 8 | Pieces | cherry tomatoes |
| salad dressing | ||
| 1 | tbsp | Olive oil |
| lentil salad | ||
| 1 | Piece | curcuma (fresh finely chopped or 1 tsp turmeric spice) |
| 1 | tbsp | Ginger (finely sliced) |
| 1-2 | Pieces | glove of garlic (finely sliced) |
| 2 | Pieces | spring onions (finely sliced) |
| 100 | g | lentils (I use beluga lenses) |
| 350 | ml | Vegetable broth |
| salad dressing | ||
| 2 | tbsp | balsamic vinegar |
| 1 | tsp | fresh lemon (juice) |
| 4 | Pinches | primal salt |
| 4 | Pinches | black ground pepper |
| 4 | Pinches | brown cane sugar |
| deco | ||
| 1 | tbsp | pine nuts (roasted) |
| 1 | tbsp | Parsley (finely sliced) |
Equipment
Instruction
Prepare fennel
Wash fennel and cut in half slices.
Prepare on a baking sheet.
Prepare mushrooms
-> Depending on the market offer, you can flexibly buy mushrooms for this dish.
–> Chanterelles, porcini mushrooms or oyster mushrooms are also suitable.
–> Clean the mushrooms or king oyster mushrooms. Use a paintbrush or brush to do this.
–> Wash heavily soiled mushrooms , follow the instructions in the cooking school.
–> Cut large mushrooms into quarters, small mushrooms in half lengthwise. Place mushrooms on the baking sheet.
Peel pumpkin
Hokkaido Pumpkin:
-> Cut off the pumpkin at the top and bottom and ensure that the pumpkin stands securely on a stable board.
–> Thinly slice off the pumpkin skin with a knife. Halve and deseed the peeled pumpkin.
Butternut Squash:
–> Cut the pumpkin through the round base and peel the top roller.
–> Use the lower part for something else.
Prepare pumpkin
Cut the pumpkin flesh into 1 cm cubes.
Place the pumpkin cubes on the baking sheet with the other ingredients.
Prepare peppers
Halve and deseed the peppers.
Place the pepper pieces with the vegetables on the baking sheet.
Oven vegetables
–> Preheat the oven for hot air at 220°C.
–> Add tomatoes to the oven vegetables.
–> Optionally clean the spring onions and add them.
–> Season the vegetables with salt and pepper, drizzle with a little olive oil and cook in the oven for approx. 30 minutes.
–> Let the oven vegetables cool down lukewarm on the baking sheet.
Supplement aromatics
–> Cut the ginger, spring onions, garlic and turmeric into small cubes.
–> Place the prepared vegetables for the lentil starter in a saucepan.
Prepare lentils
–> Rinse the lentils in a fine sieve under cold running water and place in the saucepan.
–> Sweat the lentil base with olive oil until translucent.
–> Deglaze the lentils with the vegetable broth and cook for about 30 minutes until al dente.
–> Let the lentils cool down to lukewarm.
Lentils dressing
–> Mix the salad dressing ingredients in the order listed to form a dressing.
–> Marinate the lentils with the salad dressing.
Prepare nuts
–> Roast the pine nuts in a pan until light brown.
–> Let the pine nuts cool down and prepare them for serving.
Tip:
I always roast the whole pack of pine nuts and have them already prepared in the kitchen cupboard.
Prepare herbs
Finely chop the parsley.
-> Add about 2/3 of the parsley to the lentil salad
–> Prepare the remaining parsley for decoration.
Tip:
You can use kitchen herbs that are available on the market.
Parsley, lovage, basil, thyme are very suitable for the salad.
Serving
Season the lentil salad and arrange on plates:
–> Put some lentil salad on the plate.
–> Add the oven vegetables.
–> Add the lentil salad and decorate with vegetables.
–> Add parsley and pine nuts.
-> Serve quickly, drizzled with olive oil.
I wish you a good appetite!
Cousine
Keyword
2. Calories and Nutritional Values
3. Prepare the Vegetables For the Lentil Salad
I love my lentil salad with lots of vegetables.
So that the salad looks great and tastes delicious at the end, I prepare some of the vegetables in the oven as oven vegetables.
Preheat the oven at 220 °C for hot air.
Wash the vegetables, prepare, cut into bite-sized pieces and place on a baking tray lined with baking paper.
Season the vegetables with salt, pepper and thyme, drizzle with a little olive oil and place in the oven for approx. 30 minutes.
4. Cook Lentils With Taste
The lentils now have to be quickly put into the pot, after all they are cooked softly on the plate.
Found a great ingredient in lentil salads at the grocery store called turmeric, also known as turmeric.
If you find fresh turmeric on the market, buy it and cook with it, it’s healthy and tastes great.
Alternatively, you can use turmeric powder.
As additional ingredients besides the turmeric, I finely chopped garlic, ginger and spring onions.
These ingredients are now put into the pot with the black lentils and are sweated for 5 minutes with a tablespoon of olive oil until translucent.
After sweating, deglaze the lentils with vegetable stock and cook covered with liquid for about 30 minutes until al dente/soft.
Allow the lentils to cool lukewarm next to the stovetop.
Season to taste with salt, pepper, sugar balsamic vinegar, lemon juice and olive oil and then serve with the vegetables from the oven.
Important: Rinse the lentils once in a sieve, so they come clean into the pot!
Tip from chef Thomas Sixt
5. Which Lentils You Use For Lentils Salad
I prefer to use black lentils for the lentil salad.
The caviar lentil develops an excellent taste during cooking and, in combination with vegetables, offers a colorful picture on the plate.
Red lentils are an alternative, I only use the brown plate lentils in emergencies.
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Comments, Cooking Questions and Answers
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