Roasted potato and lentil salad with Kasseler

Name: Roasted potato and lentil salad with Kasseler
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Cardina lenses; 1 large carrot; 1 small stick of leek (leek); 7-10 Tbsp Salt; 300 g Potatoes; 4 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Juice of 1 orange; 2 TABLESPOONS Wine vinegar; 1-2 TABLESPOONS Honey; 100 g Endive salad; 8 discs Kasseler cold cuts

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Cardina lenses
1 large carrot
1 small stick of leek (leek)
7-10 Tbsp Salt
300 g Potatoes
4 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Juice of 1 orange
2 TABLESPOONS Wine vinegar
1-2 TABLESPOONS Honey
100 g Endive salad
8 discs Kasseler cold cuts

Directions

1
Put the lentils in a sieve and rinse. Pour into plenty of boiling water and cook for about 30 minutes. Peel and wash the carrot and cut it into small cubes. Clean, wash and finely dice the leek.
2
Add the vegetables to the lentils about 5 minutes before the end of the cooking time. Season with salt. Peel and wash the potatoes and cut into small cubes. Heat 2 tablespoons of oil in a frying pan. Fry the potatoes for about 10 minutes while turning.
3
Season with salt and pepper. Mix orange juice, vinegar, salt, pepper and honey. Fold in 2 tablespoons of oil. Clean and wash the salad, shake dry and tear into pieces. Drain the lentils on a sieve.
4
Mix the potatoes, lentils and marinade. Season to taste again. Fold in the salad. Arrange lentil salad and cured pork on plates.