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Lentil salad with Gabriella's salad dressing (6 pers.)


  • 200 g French lentils (small green ones),
  • 400 ml vegetable stock (from the glass),
  • 1 potato (mealy),
  • 100 g of parsley root,
  • 3 spring onions,
  • One apple,
  • 150 grams of arugula,
  • Salt, pepper,
  • small dried chili pepper,
  • 250 ml Gabriella's salad dressing


  1. Rinse the lentils in cold water and cook for 35 minutes in the stock on a low heat in a closed saucepan.
  2. Boil, peel and mash the potatoes.
  3. Clean the carrots and parsley root and dice finely. Blanch for 2 to 3 minutes in boiling salted water, rinse with cold water and drain.
  4. Finely dice the spring onions. Cut the unpeeled apple into fine cubes and mix with 2 tbsp. lemon.
  5. Wash the arugula and spin dry.
  6. Put all the ingredients in a bowl, grate the dried chilli pepper and pour over the lentil salad with Gabriella's salad dressing.
  7. Bon appetit