Hand cheese with lentil vinaigrette

Name: Hand cheese with lentil vinaigrette
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 100 g Mountain Lenses; 1 Onion (e.g. red); 1 medium-sized apple; 6 TABLESPOONS Oil; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 ml Äppelwoi (cider); 5 TABLESPOONS Cider vinegar; 1/2 bunch Chives and; 7-10 Tbsp Parsley; 400 g Hand or Harz cheese

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

100 g Mountain Lenses
1 Onion (e.g. red)
1 medium-sized apple
6 TABLESPOONS Oil
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 ml Äppelwoi (cider)
5 TABLESPOONS Cider vinegar
1/2 bunch Chives and
7-10 Tbsp Parsley
400 g Hand or Harz cheese

Directions

1
Cook the lentils in boiling water for about 25 minutes (see also package instructions).
2
Peel and finely chop the onion. Wash the apple, cut into quarters, remove seeds and dice finely.
3
Heat 2 tablespoons of oil in a frying pan. Fry the onion and apple briefly. Sprinkle with 1 tsp. sugar and deglaze with Äppelwoi and vinegar. Remove from heat and stir in 4 tbsp. oil.
4
Drain the lentils well, then mix with the vinaigrette. Season to taste with salt and pepper. Leave to cool.
5
Wash herbs. Cut chives into rolls, chop parsley. Mix the herbs into the vinaigrette. Cut cheese into slices and mix with the vinaigrette. Marinate in the vinaigrette for 1-2 hours. It goes well with farmhouse bread.
6
Drinks tip: Äppelwoi.