Austrian Lemon Herb Lentil Salad (Linsensalat)

About This Recipe

Linsensalat, warm lentil salad dressed while the lentils are still hot so they soak up the vinaigrette, is a real and common dish across Austria and southern Germany, often served alongside Bratwurst or Wiener Schnitzel rather than as a stand-alone bowl. This version keeps that authentic warm-dressing technique but leans the vinaigrette toward lemon rather than the more typical vinegar, giving the lentils a brighter, slightly modern character while still reading as a genuine Austrian salad. The brown or Puy lentils are simmered with a bay leaf and a whole halved onion until just tender but not mushy, since a proper linsensalat needs lentils that hold their shape and give a little bite. Draining them while still hot and immediately tossing with a Dijon-lemon vinaigrette is the key step, as warm lentils absorb dressing far more readily than cold ones. Diced red onion, cornichons and a generous handful of parsley or chives round it out, making a lentil bowl that's equally at home as a light lunch or a side for grilled sausage.

Ingredients

Serves 4

• 1.5 cupsbrown or Puy lentils(rinsed)
• 1onion(halved)
• 1bay leaf
• 4 cupswater or vegetable stock
• 0.25 cupred onion(finely diced)
• 3 tbspolive oil
• 2 tbsplemon juice
• 1 tsplemon zest
• 1 tbspDijon mustard
• 3cornichons(sliced)
• 3 tbspfresh parsley(chopped)
• 1 tspfine sea salt
• 0.25 tspblack pepper

Instructions

1. 1

   Cook the lentils

   Combine lentils, halved onion, bay leaf and water in a pot. Bring to a boil, then simmer uncovered 20-25 minutes until the lentils are tender but still hold their shape.

2. 2

   Make the vinaigrette

   While the lentils cook, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, salt and pepper.

3. 3

   Drain and dress

   Drain the lentils, discard the onion and bay leaf, and immediately toss the still-hot lentils with the vinaigrette so they absorb the dressing fully.

4. 4

   Add the fresh ingredients

   Once the lentils have cooled slightly, fold in the diced red onion, cornichons and parsley.

5. 5

   Rest and serve

   Let sit 10 minutes at room temperature for the flavors to meld, then taste and adjust salt or lemon before serving.

Variations

• •

  Sausage-topped: serve warm alongside sliced grilled Bratwurst for a heartier, more traditional Austrian meal.

• •

  Cheese addition: crumble fresh goat cheese or feta over the top just before serving.

• •

  Vinegar-classic: swap the lemon for 2 tbsp white wine vinegar for the more traditional Austrian flavor profile.

Storage

Refrigerate in an airtight container up to 4 days — the flavor actually improves after a day. Serve cold or bring to room temperature before eating.

Frequently Asked Questions