Potato and lentil salad with feta cheese

Name: Potato and lentil salad with feta cheese
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g brown lentils; 1/2 l Vegetable broth (instant); 800 g Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS White wine vinegar; 1 medium onion; 200 g Sheep's cheese; 3 TABLESPOONS Oil; 7-10 Tbsp Salad leaves; 7-10 Tbsp Marjoram

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g brown lentils
1/2 l Vegetable broth (instant)
800 g Potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS White wine vinegar
1 medium onion
200 g Sheep's cheese
3 TABLESPOONS Oil
7-10 Tbsp Salad leaves
7-10 Tbsp Marjoram

Directions

1
Cook the lentils in the broth for about 30 minutes. In the meantime, wash the potatoes and cook them in boiling water for about 20 minutes, drain, rinse with cold water and peel. Cut potatoes into slices and season with salt and pepper. Season lentils with salt, pepper and vinegar. Peel and finely chop the onion.
2
Crumble the feta cheese and add it with the onion to the lentils. Stir in oil. Pour the hot lentil and sheep's cheese marinade over the potatoes and leave to stand for about 10 minutes. Arrange salad with lettuce leaves on a plate and garnish with marjoram as desired
3
Waiting time approx. 45 minutes