Red Lentil Salad

This red lentil salad is combined with beetroot, vegetable stock and a few other tasty ingredients to form a delicious vegetarian main meal that is quick and easy to prepare.

Preparation time: 15 minutes 
Cooking time: 10 minutes
Resting time: 0 minutes
Total time needed: 25 minutes
Grade of Difficulty: standard


Serves 4

This recipe was inspired by SessM. You can find his recipe in German language here

Red Lentil Salad

  • 200 gram / 7.05 oz red lentils
  • 250 gram / 8.8 oz pickled beetroot, cut into strips
  • 1 bunch spring onions, chopped into rings
  • 1/2 bunch parsley, roughly chopped
  • 2 handful fresh coriander leaves, roughly chopped
  • 1 cup vegetable stock
  • 2 tsp. medium hot mustard
  • 4 tbsp. extra virgin olive oil
  • 1 tsp. cumin powder
  • 1 tsp. madras curry powder or other hot curry powder of your choice
  • 1/2 tsp. turmeric powder
  • 1 clove of garlic, finely chopped
  • 3 tbsp. plum vinegar, (optional - use white apple cider vinegar instead)
  •  Salt and pepper to taste


  • Add 1 tbsp. of olive oil to a pan on the stove and switch hot plate to medium heat
  • Add lentils, garlic, cumin, curry powder and turmeric to the pan and saute for 2 minutes
  • Add vegetable stock and boil lentils for 8 to 10 minutes
  • Remove from stove and let lentils cool down
  • In the meantime add plum vinegar, mustard, salt, pepper and 3 tbsp. olive oil to a large glass bowl and combine them into a salad dressing
  • Add lentils, beetroot, spring onions, coriander leaves and parsley to the bowl and mix all ingredients well with the dressing
  • Serve as is or with fresh rolls / buns or white bread  

Carrot Salad

Colorful chicken salad

Dark Jewel Salad (Beetroot)

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