Potato-lentil salad with chili

Name: Potato-lentil salad with chili
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Dish lenses; 3 TSP Vegetable broth; 750 g waxy potatoes; 1 Onion; 2 Garlic cloves; 1/2-1 red chilli pepper; 1/2 bunch/pot of coriander or flat parsley; 3-4 Tbsp Oil (e.g. olive oil); 7-10 Tbsp Juice of 1 lime or lemon; 2 small peppers (e.g. green and red); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Dish lenses
3 TSP Vegetable broth
750 g waxy potatoes
1 Onion
2 Garlic cloves
1/2-1 red chilli pepper
1/2 bunch/pot of coriander or flat parsley
3-4 Tbsp Oil (e.g. olive oil)
7-10 Tbsp Juice of 1 lime or lemon
2 small peppers (e.g. green and red)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Rinse lenses. Bring to the boil in a good 1/2 l water with 2 teaspoons of stock, cover and simmer for about 45 minutes. Then drain if necessary, let cool off
2
Wash the potatoes well and stew them covered in a little water for about 20 minutes. Quench, peel, let cool
3
Peel and finely dice the onion and garlic. Carve the chillies lengthwise and remove seeds. Wash the chilli and coriander and chop finely, except for some coriander for garnishing.
4
Briefly fry the onion, garlic and chilli in 1 tbsp. hot oil. Stir in 1/8 l water and 1 teaspoon broth and bring to the boil. Pour everything into a large bowl. Cut the potatoes into slices directly into it. Mix in coriander and lime juice and let it stand for about 20 minutes
5
Clean and wash the peppers and slice or cut them into fine strips. Add the lentils and 2-3 tbsp. oil to the potatoes. Season to taste with salt and pepper. Garnish with remaining coriander