Ensalada de Lentejas – Lentil Salad

This is green and healthy because…

It is a salad and it is made up of vegetables which are really healthy and do not require any special process in any fabric.

Vegetables have positive effects:
– good against cancer
– help in weight loss
– good for your heart
– lower risk of diabetes

Ensalada de Lentejas – Lentil Salad

Recipe by ESCourse: Sides, Salads
Servings

4

servings
Prep time

30

minutes
Cooking timeminutes

Ingredients

  • (cooked) lentils

  • 1 tomato

  • 1 carrot

  • lettuce

  • peeled sunflower seeds

Directions

  • Get a big bowl to prepare the salad
  • Poor some lentils into the bowl (as many as you like)
  • Cut the tomato in small pieces and throw them in
  • Get a carrot peeler and peel the skin
  • Then peel the carrot and throw it into the bowl
  • After putting as much carrot as you like, add the lettuce
  • And lastly, add the peeled sunflower seeds all over the salad

Lentil salad

Lentil salad

Recipe by FRCourse: Salads
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • 1 onion

  • 2 tomatoes

  • 1 cucumber

  • 300g of lentil

  • herbs of Provence

  • 1 feta cheese

  • salt

  • pepper

  • 1 lemon

  • balsamic vinegar

  • oil

Directions

  • Cook the lentils as directed on the package (usually 30 min in cold water from the boiling water). Let them cool, to go faster, you can past them under cold water.
  • Prepare the vinaigrette: To do this, mix the oil and balsamic vinegar. Cut the lemon in half to extract the lemon juice that will be used to complete the dressing.
  • Cut the onion into strips.
  • Oil your pan and insert your onion strips to fry. Let them brown slightly.
  • Cut the tomatoes and the cucumber into a rather thin wedge (nicer on the palate) as well as the feta cheese.
  • Add the lentils; once cold; and the cucumber, feta and tomatoes in your dressing.
  • To finish, season the salad with salt, pepper and herbs of Provence.

Kartoffelsalat – Potato Salad

Can a potato salad ever be healthy? Potatoes sometimes have a bad reputation for being high in calories. Considering how satiating they can be, their nutritional value is “ok”. Traditional German potato salad is prepared with lots and lots of store bought mayonnaise – below you can find a lighter version using vegetable broth (and a little bit of oil) instead.

Kartoffelsalat – Potato Salad

Recipe by DECourse: Sides, SaladsDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

25

minutes

Ingredients

  • 1 kg potatoes

  • 3 small onions

  • 4 tablespoons of sunflower oil

  • 1 spoon of mustard

  • 350ml vegetable broth

  • 5-6 tablespoons of vinegar

  • 80g of cubed ham

  • Salt & pepper

  • Chives

  • Sugar

Directions

  • Wash the potatoes and cook in boiling water for 20-25 minutes. Peel the onions and cut into cubes. Heat the oil in a saucepan, add onions, cover them and steam for about 15 minutes. Add mustard and stock and bring to the boil. Add the vinegar and ham, season the broth well with salt and pepper.
  • Drain, rinse, peel and slice the potatoes and add them to the broth. Let them steep in the broth for at least 20 minutes.
  • Wash the chives, cut diagonally into fine rings and add to the salad. Season to taste with salt, pepper and sugar. Serve the potato salad with the stock warm or cold.

Bunter Salat – Colourful Salad

Some people say that salads are boring. Or that they don’t have any taste. Or that they are difficult to prepare. None of that is true. Just get creative and toss together a few fresh veggies and voilà, you’ve got a meal.

Serve your salad with a slice of bread on the side. Or mix in a handful of pre-cooked pasta, lentils, potatoes, or rice. In this way, you have created a filling meal. (Also, it’s a good method to use leftover pasta etc. – use salads of all kinds to reduce your food waste.)

Bunter Salat – Colourful Salad

Course: SaladsDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking timeminutes

Ingredients

  • 50 g  rucola

  • 1 head of green lettuce

  • 150 g cherry tomatoes

  • ½  cucumber

  • 8 radishes

  • carrots

  • Dressing
  • 2 tablespoons oil

  • 5 tbsp vinegar

  • salt & pepper

  • honey

  • herbs

Directions

  • Clean and wash the rucola and green lettuce and tear into smaller pieces.
  • Wash tomatoes and cut in half.
  • Wash the cucumber, peel the carrots and grate both finely.
  • Clean, wash and slice the radishes.
  • Add all vegetables to the leaf salads.
  • Toss salad and dressing and enjoy!