Potato and lentil salad

Name: Potato and lentil salad
Cook time: 1 h
Total time: 1 h
Yield: 7
Ingredients: 1.5 kg Potatoes; 200 g red lentils; 7-10 Tbsp Salt; 2 Onions; 3 TABLESPOONS Oil; 8 TABLESPOONS White wine vinegar; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp Pepper; 1 Cucumber; 2 Peppers (e.g. red); 1 (approx. 300 g) small head Romaine lettuce; 300-400 g creamy sheep's cheese; 200 g Schmand; 1 Head romaine lettuce

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 7

1.5 kg Potatoes
200 g red lentils
7-10 Tbsp Salt
2 Onions
3 TABLESPOONS Oil
8 TABLESPOONS White wine vinegar
1 TEASPOON Instant vegetable stock
7-10 Tbsp Pepper
1 Cucumber
2 Peppers (e.g. red)
1 (approx. 300 g) small head Romaine lettuce
300-400 g creamy sheep's cheese
200 g Schmand
1 Head romaine lettuce

Directions

1
Wash the potatoes and cook in boiling water for 15-20 minutes. Then rinse, peel and let them cool down. Meanwhile, cover the lentils and cook in salted water for 8-10 minutes. Cut potatoes into slices. Peel onions, dice finely and fry in hot oil.
2
Deglaze with 1/4 litre water and vinegar. Season well with stock, salt and pepper. Pour hot marinade over the potatoes and leave to stand for about 30 minutes. Peel the cucumber and cut into fine slices. Clean, wash and cut the bell peppers into pieces. Coarsely chop the feta cheese. Mix approx. 2/3 cheese and sour cream. Mix with cucumber, paprika and lentils into the potatoes. Leave to stand for about 1 hour. Clean and wash the romaine lettuce and cut it into coarse strips.
3
Coarsely chop the feta cheese. Mix approx. 2/3 cheese and sour cream. Mix with cucumber, paprika and lentils into the potatoes. Leave to stand for about 1 hour. Clean and wash the romaine lettuce and cut it into coarse strips. Fold into the potato salad and season to taste again if necessary. Arrange and sprinkle with the remaining feta cheese
4
waiting time approx. 2 hours