Spicy & light — Lentil-dill salad

Lentils are often underestimated in the kitchen. You can use these flavorful legumes to prepare not only hearty soups and stews, but also a fresh, summery salad. With 23 g of protein per 100 g, red lentils are one of the most protein-rich plant-based foods and a popular meat substitute.

Rich in flavor — and quick to prepare

Red lentils are peeled and therefore cook through very quickly. Their nutty, mild flavor and soft consistency after cooking make them ideal for lukewarm or cold salads.

Dill provides the fresh note

Dill is a delicate summer herb. A look at the seasonal calendar reveals that you can get it fresh from April to August. With its fine, slightly sweet, anise-like aroma, dill brings a bright freshness to the salad and harmonizes wonderfully with lentils and vinaigrette.

Vinaigrette with olive oil

Olive oil as the fat component gives the vinaigrette a soft, fruity depth. High-quality olive oils bring fine bitter and peppery notes that shape the profile of the dressing. Traditionally, a French vinaigrette is prepared with red or white wine vinegar; alternatively, apple cider vinegar also goes very well with red lentils because its mild, fruity acidity nicely brightens the legumes.

Preparation tips

Only cook the lentils until they are soft, but not mushy. Then let the salad sit for 15–20 minutes so that the flavors can meld. Freshly chopped dill should be added just before serving so that its aroma is preserved.