Lukewarm potato and lentil salad

Name: Lukewarm potato and lentil salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 75 g Dish lenses; 7-10 Tbsp Salt; 1 kg Potatoes; 75 g red lentils; 50 g Bacon; 1 Leek (leek; approx. 175 g); 100 g Cabanossi; 1 Onion; 3-4 Tbsp Oil; 200 ml Vegetable broth (instant); 1/2 bunch Parsley; 3-4 Tbsp Herb Vinegar; 7-10 Tbsp Pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

75 g Dish lenses
7-10 Tbsp Salt
1 kg Potatoes
75 g red lentils
50 g Bacon
1 Leek (leek; approx. 175 g)
100 g Cabanossi
1 Onion
3-4 Tbsp Oil
200 ml Vegetable broth (instant)
1/2 bunch Parsley
3-4 Tbsp Herb Vinegar
7-10 Tbsp Pepper

Directions

1
Cook the plate-lentils in boiling salted water for about 45 minutes. Wash potatoes and cook in boiling water for about 20 minutes. Cook red lentils in boiling salted water at low heat for 10-12 minutes. Lentils may need to be drained. Cut the bacon into pieces and leave them crispy in a pan without fat.
2
Clean and wash the leek and cut into fine rings. Steam in bacon fat for about 2 minutes. Cut Cabanossi into slices. Quench potatoes cold, peel and slice. Put lentils, potatoes, bacon, leek and sausage in a bowl and mix. Peel and finely chop the onion. Heat oil in a pot and fry the onion in it. Deglaze with broth and bring to the boil. Remove the pot from the stove. Wash parsley, dab dry, pluck leaves from the stalks and chop finely.
3
Heat oil in a pot and fry the onion in it. Deglaze with broth and bring to the boil. Remove the pot from the stove. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Add parsley and vinegar to the stock and season with salt and pepper. Pour over the salad and let it steep a little. Season again and arrange on a plate