German Lentil Salad – “Linsensalat”

From Elise Alexander (’12)

Prep time: 32 min


250 g small lentils
1 medium carrot, finely chopped
2 garlic cloves, finely chopped
1 bunch parsley
1/2 tablespoon olive oil


7 tablespoons olive oil
2 tablespoons vinegar
2 tablespoons white wine
2 tablespoons mustard
1 pinch cinnamon
1 teaspoon sugar
1 teaspoon pepper
salt to taste


Cook the lentils in salted water for 20 minutes or until they are soft.

Put all the dressing ingredients into a small jar, cover with the lid, and shake until they are well-combined.

Chop the carrots into tiny cubes, and sauté the carrots and minced garlic lightly in olive oil; remove the pan from the heat and add the parsley and the lentils, and toss them with the dressing; and serve at room temperature.

Original recipe from