Follow these steps for perfect results
small lentils
uncooked
carrot
finely chopped
garlic cloves
minced
parsley
chopped
olive oil
olive oil
vinegar
white wine
mustard
cinnamon
sugar
pepper
salt
to taste
Cook the lentils in salted water for 20 minutes, or until tender.
Finely chop the carrot.
Mince the garlic.
Finely chop the parsley.
Sauté the carrots and minced garlic lightly in olive oil until slightly softened.
Remove the pan from the heat.
Add the parsley and cooked lentils to the pan.
Prepare the dressing by combining olive oil, vinegar, white wine, mustard, cinnamon, sugar, pepper, and salt in a jar.
Cover the jar and shake until well combined.
Pour the dressing over the lentil mixture and toss gently to combine.
Serve at room temperature.
Expert advice for the best results
For a spicier kick, add a pinch of red pepper flakes to the dressing.
Let the salad sit for at least 30 minutes before serving to allow the flavors to meld.
Adjust the amount of vinegar and sugar to your taste.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with a sprig of fresh parsley.
Serve as a side dish or a light lunch.
Pairs well with grilled vegetables or sausages.
Balances the acidity of the dressing.
Discover the story behind this recipe
Traditional German side dish, often served at family gatherings.
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