Potato and lentil salad with salmon

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Soak the lentils in cold water overnight. Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and remove the skin. Halve or slice the potatoes depending on size. Wash lemon hot, grate dry, peel and chop the peel in thin strips with a pestle ripper.

2. 2

   Halve the fruit and squeeze the juice. Peel onion and garlic and chop finely. Wash thyme and basil, shake dry, pluck leaves from the stalks and chop. Heat the oil, fry the onion and garlic for about 6 minutes. Drain the lentils and add them to the pan after about 3 minutes. Season to taste with 4 tbsp. lemon juice, vinegar, honey, lemon peel, thyme, basil, salt and pepper. Remove the lentils from the heat. Fold in the potatoes and let them simmer for about 30 minutes. Remove fish skin.

3. 3

   Season to taste with 4 tbsp. lemon juice, vinegar, honey, lemon peel, thyme, basil, salt and pepper. Remove the lentils from the heat. Fold in the potatoes and let them simmer for about 30 minutes. Remove fish skin. Coarsely chop the fish and add to the salad. Arrange salad and salad leaves

4. 4

   waiting time approx. 12 1/2 hours

Nutrition Facts

KCAL
410 kcal

CARBS
32 g

FATS
19 g

PROTEINS
29 g