Choose whole lentils
Peeled red lentils break down more easily. Brown or green varieties with a suitable packet cooking time keep recognisable grains.
European Recipe
Rutabaga and lentil salad with apple
Lentils and rutabaga cook separately. After briefly cooling they are mixed with raw apple, parsley and seeds.
Total time
55 min
Calories
477 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
A lukewarm salad with pulses
Whole brown or green lentils stay recognisable in the salad. Rutabaga is cooked until tender and apple stays fresh. The recipe makes two plant-based main servings without another side.
Vegetarian Dinners
Autumn Recipes
Vegetables
Pulses
Recipe
Rutabaga and lentil salad with apple
Tender rutabaga cubes and whole lentils with fresh apple, sunflower kernels and lemon dressing.
Ingredients
2 servings
Method
-
1
Cook the lentils
Pick over and rinse lentils. Bring to the boil with 800 ml water and gently cook for about 25 to 30 minutes following the packet, until fully tender but as intact as possible. Add water and cook longer if needed. Drain remaining cooking water.
-
2
Cook the rutabaga
Meanwhile dice rutabaga into about 1.5 cm cubes. Bring to the boil with the remaining 200 ml water, cover and gently cook for about 15 to 20 minutes until tender. Add a little water if needed. Drain any remaining juices.
-
3
Cool and mix dressing
Spread lentils and rutabaga on a wide plate and cool to lukewarm for about 10 minutes. This phase is included in preparation time. Stir oil, lemon juice, salt and pepper into a dressing.
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4
Mix the salad
Wash and core apple and finely dice with its skin. Chop parsley. Mix lukewarm lentils and rutabaga with apple, all the dressing, parsley and all sunflower kernels. Divide straight between two bowls and serve; no further standing time is planned.
Kitchen know-how
Tips for Rutabaga and lentil salad with apple
Cut apple late
It goes into the salad raw and fresh. Mix in the lemon dressing immediately afterwards.
Variations
How to adapt this recipe
Replace apple with the same cored weight of firm skin-on pear. Flavour and nutrition change.
Replace sunflower kernels with the same shelled weight of natural pumpkin seeds. Flavour and nutrition change.
Nutrition per serving
477kcal
50.1 gCarbohydrates
24.4 gProtein
14.4 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Rutabaga and lentil salad with apple
The basic recipe uses whole lentils that can be cooked without soaking following the packet. A variety needing longer preparation requires an adjusted method and total time.
No. The peeled cubes are gently cooked until fully tender before mixing. The apple stays raw with its skin.
No. Excess cooking water is drained. Water supplies none of the five calculated nutrients; individual losses into cooking water are not modelled.
No. Olive oil and lemon juice form the dressing. The basic recipe contains no dairy and all the seeds are included in the calculation.
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