Lentil and potato salad with lime and chilli vinaigrette

Name: Lentil and potato salad with lime and chilli vinaigrette
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Potatoes (waxy); 200 g Dish lenses; 400 ml Vegetable broth (instant); 2 Garlic cloves; 2 Shallots or 1 onion; 1-1 1/2 red chillies; 1 Pot of coriander green; 7-8 TABLESPOONS Lime juice; 7-10 Tbsp Salt; 8 TABLESPOONS Olive oil; 1 small red and green peppers (approx. 150 g each)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Potatoes (waxy)
200 g Dish lenses
400 ml Vegetable broth (instant)
2 Garlic cloves
2 Shallots or 1 onion
1-1 1/2 red chillies
1 Pot of coriander green
7-8 TABLESPOONS Lime juice
7-10 Tbsp Salt
8 TABLESPOONS Olive oil
1 small red and green peppers (approx. 150 g each)

Directions

1
Wash the potatoes thoroughly and cook in plenty of boiling water for about 20 minutes. Put lentils and 400 ml vegetable stock in a pot, bring to the boil, cover and simmer over a low heat for 20-25 minutes.
2
Pour the potatoes onto a sieve, rinse with cold water and remove the skin. Let the potatoes and lentils cool down a little. Peel garlic and shallots. Finely dice the shallots, press the garlic through a garlic press.
3
Cut the chilli lengthwise, remove the seeds and cut the chilli into fine rings. Carefully wash the coriander, dab dry and chop except for a little bit for garnishing. Mix 7 tablespoons lime juice, some salt, chili, garlic, shallots and chopped coriander.
4
Add oil. Cut the lukewarm potatoes into slices and mix into the vinaigrette together with the lentils. Leave to soak for 20-30 minutes. Halve, clean and wash the peppers.
5
Cut or slice the halves into thin strips and mix into the lentil salad. Season to taste with salt and any remaining lime juice.