Potato and lentil salad

Name: Potato and lentil salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Potatoes; 130 g red lentils; 7-10 Tbsp Salt; 1 collar Spring onions; 2 Apples (about 150 g each); 2-3 TABLESPOONS White wine vinegar; 1 Rocket salad; 2 TABLESPOONS Balsamic Vinegar; 7-10 Tbsp white pepper; 4 TABLESPOONS Walnut oil; 2 TABLESPOONS Oil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Potatoes
130 g red lentils
7-10 Tbsp Salt
1 collar Spring onions
2 Apples (about 150 g each)
2-3 TABLESPOONS White wine vinegar
1 Rocket salad
2 TABLESPOONS Balsamic Vinegar
7-10 Tbsp white pepper
4 TABLESPOONS Walnut oil
2 TABLESPOONS Oil

Directions

1
Wash the potatoes and cook for about 20 minutes. Then drain, rinse with cold water and remove the skin. Cook the lentils in boiling salted water for 10-15 minutes. Then drain them. In the meantime clean and wash spring onions and cut them diagonally into thin rings. Wash, quarter and core the apples and cut them into thin slices.
2
Drizzle apple slices with 1 tablespoon white wine vinegar. Clean, wash and drain the salad and cut into bite-sized pieces. Mix the remaining vinegar, 2 tablespoons of water, salt and pepper. Whip the oil into it. Cut the potatoes into slices. Mix with apples, lentils, spring onions and the marinade and arrange on a plate