Autumnal lentil and sauerkraut salad with pumpkin and pear
At first glance, lentils and sauerkraut might seem like an unusual pairing for cold dishes. But this very combination proves to be a real discovery for autumnal meals, as this sauerkraut and lentil salad demonstrates. The earthy notes of the legumes call for a robust counterpart.
- 3 cardamom pods 🛒
- 1 small red chili pepper
- 300 ml naturally cloudy apple juice
- 2 sprigs of thyme
- 1/2 tsp Fleur de Sel (additional to taste)
- 150 g Beluga linseed 🛒
- 1/2 tsp salt
- 50 g walnut kernels
- 500 g fresh sauerkraut
- 1 firm pear (about 200 g)
- 3 tablespoons lemon juice
- 1 small fennel bulb with greens
- 1/2 Hokkaido pumpkin (about 500 g)
- freshly ground pepper
- 4 tablespoons white wine vinegar
- 6 tablespoons of linseed oil 🛒
- Roughly crush the cardamom pods in a mortar. Halve the chili pepper and remove the seeds. Place the apple juice, cardamom, chili, thyme, and fleur de sel in a small saucepan. Simmer over medium heat for about 15 minutes, until approximately 150 ml remain. Strain the liquid through a fine sieve into a bowl and let it cool.
- Rinse the beluga lentils under cold water. Then cook them in gently simmering water for 25–30 minutes, until al dente. Add the salt about five minutes before the end of the cooking time.
- Roughly chop the walnut kernels and toast them in a dry pan until fragrant. Remove them from the pan and set them aside.
- Squeeze the sauerkraut thoroughly with your hands and chop it roughly. Rinse it briefly under cold water beforehand if you prefer a milder taste.
- Quarter the pear lengthwise, remove the core, and cut the flesh into thin wedges. Immediately drizzle the pear wedges with lemon juice.
- Wash the fennel and remove the fronds. Cut the bulb into very thin strips and roughly chop the fronds.
- Wash the Hokkaido pumpkin thoroughly, remove the seeds with a tablespoon and grate the flesh, including the peel, into very thin strips.
- Pour the cooked lentils into a sieve, rinse them briefly with cold water and let them drain thoroughly.
- Season the cooled apple juice with fleur de sel, pepper, and white wine vinegar. Then vigorously stir in the linseed oil.
- Loosen the sauerkraut in a large bowl with your hands. Add the lentils, pumpkin strips, fennel, fennel fronds, pear wedges, and dressing. Gently mix everything together and let the salad marinate for ten minutes, if possible.
- Arrange the sauerkraut and lentil salad on a large platter or in bowls. Sprinkle with the roasted walnuts and serve at room temperature.
Minimal effort, sophisticated result: Sauerkraut and lentil salad
Black Beluga lentils are the star of this sauerkraut and lentil salad. They have a slightly nutty flavor and don't fall apart as easily as other varieties when cooked. This allows them to retain a pleasant bite and gives the dish structure. The sauerkraut not only contributes its characteristic tangy note but also makes the mixture wonderfully moist.
To balance the savory components, a touch of sweetness is needed. A ripe pear and a splash of apple juice in the dressing perfectly fulfill this role, providing a mild contrast to the acidity of the sauerkraut. Chili, cardamom, and fresh thyme add depth of flavor. Raw Hokkaido pumpkin and fresh fennel bring additional texture to the sauerkraut and lentil salad. Roasted walnuts complete the dish.
These hearty salads are perfect for preparing in advance. In fact, the mixture even benefits from being allowed to marinate for a while. The lentils and finely shredded vegetables gradually absorb the flavors of the dressing. So you can easily prepare this sauerkraut and lentil salad in the morning or even the day before. It's wonderful as a light lunch, but also works well as a side dish with roasted vegetables or as a colorful addition to a buffet.
Then check out our recipes for a Caprese salad with figs, a vegan arugula and mango salad, and a pea and mint salad with ricotta and lemon.
