Potato and lentil salad

Name: Potato and lentil salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g waxy potatoes (e.g. Linda); 200 g Celery; 250 g Carrots; 200 g red lentils; 150 g Lamb's lettuce; 75 g Bacon, sliced; 100 g small, round shallots; 3 TABLESPOONS Oil; 2 TEASPOONS Instant vegetable stock; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g waxy potatoes (e.g. Linda)
200 g Celery
250 g Carrots
200 g red lentils
150 g Lamb's lettuce
75 g Bacon, sliced
100 g small, round shallots
3 TABLESPOONS Oil
2 TEASPOONS Instant vegetable stock
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and remove the skin. Clean, wash and slice the celery. Clean, wash and cut carrots into sticks.
2
Cook the lentils in boiling water for about 10 minutes. Add celery and carrots for the last 4 minutes. Drain. Cut potatoes into slices and fold into the vegetables. Wash, clean and drain the lamb's lettuce.
3
Halve the bacon slices once crosswise. Peel and halve the shallots. Heat the oil, crisp up the bacon and take it out. Sauté shallots briefly in hot bacon fat. Add 250 ml water, bring to the boil once.
4
Add broth and vinegar. Season with salt and pepper. Mix the stock with the salad. Add lamb's lettuce and bacon and fold in as well. Season to taste with salt and pepper.