Lentil salad with chanterelles

Name: Lentil salad with chanterelles
Yield: 1
Ingredients: 1.5 kg Potatoes (waxy); 350 g Dish lenses; 1 glass (580 ml) Chanterelles; 1 medium onion; 200 g streaky smoked bacon; 5-6 Tbsp oil, 1-2 teaspoons clear broth; 8-10 Tbsp white balsamic vinegar; 1-2 TABLESPOONS medium hot mustard; 7-10 Tbsp salt, pepper, sugar; 1 collar Chives

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

1.5 kg Potatoes (waxy)
350 g Dish lenses
1 glass (580 ml) Chanterelles
1 medium onion
200 g streaky smoked bacon
5-6 Tbsp oil, 1-2 teaspoons clear broth
8-10 Tbsp white balsamic vinegar
1-2 TABLESPOONS medium hot mustard
7-10 Tbsp salt, pepper, sugar
1 collar Chives

Directions

1
Wash the potatoes and cook covered for about 20 minutes. quench, peel and let cool down
2
Cook the lentils covered in approx. 800 ml water at low heat for 25-30 minutes. Stir from time to time. Drain
3
Drain the chanterelles. Peel and finely chop the onion. Cut the bacon into fine cubes and fry them crisply in 2 tbsp. oil
4
Fry the onion and chanterelles briefly. Deglaze with 3⁄8 l water and bring to the boil. Stir in broth, vinegar, mustard and 3-4 tbsp. oil. Season to taste with salt, pepper and sugar. Cut potatoes into slices and mix in with the lentils. Cover and let stand for at least 2 hours.
5
Wash the chives, cut into small rolls and mix into the salad. Season to taste with salt and pepper