german

Bavarian Lentil Salad with Radish, Pickles, and Mustard Vinaigrette

Name: Bavarian Lentil Salad with Radish, Pickles, and Mustard Vinaigrette
Yield: 1 serving
Cuisine: german
Ingredients: 85 g green lentils, dry; 120 g radishes, thinly sliced; 80 g dill pickles, chopped; 30 g shallot, finely diced; 10 g parsley, chopped; 28 g olive oil; 18 g apple cider vinegar; 12 g whole grain mustard; 10 g pickle brine; 2 g salt; 1 g black pepper

This simmered dish pairs green lentils, dry with dill pickles, chopped, whole grain mustard and pickle brine. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Vegan Vegetarian High satiety Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

25 g Protein

68 g Carbohydrates

30 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

85g green lentils, dry 299 kcal
120g radishes, thinly sliced 19 kcal
80g dill pickles, chopped 10 kcal
30g shallot, finely diced 22 kcal
10g parsley, chopped 4 kcal
28g olive oil 248 kcal
18g apple cider vinegar 3 kcal
12g whole grain mustard 8 kcal
10g pickle brine 9 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

green lentils
Simmer lentils in water until tender but not mushy, 18-22 minutes; drain well.
green lentilsolive oilapple cider vinegarwhole grain mustardpickle brinesaltblack pepper
While lentils cook, whisk olive oil, vinegar, mustard, pickle brine, salt, and pepper into a vinaigrette.
radishesshallotparsley
Slice radishes and chop pickles and parsley. Dice the shallot.
green lentils
Toss warm lentils with the vinaigrette so they soak up flavor.
radishesshallotparsley
Fold in radishes, pickles, shallot, and parsley. Let stand 10 minutes, then taste and adjust seasoning.
Serve at room temperature; it keeps well for a packed lunch.