Spicy potato and lentil salad

Name: Spicy potato and lentil salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 125 g red lentils; 300 ml + 1/8 l vegetable broth; 1 collar Spring onions; 4 TABLESPOONS White wine vinegar; 1/2 green salad (e.g. romaine lettuce); 2 (approx. 300 g) small apples; 4-5 Tbsp Oil (e.g. walnut oil); 7-10 Tbsp salt, white pepper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
125 g red lentils
300 ml + 1/8 l vegetable broth
1 collar Spring onions
4 TABLESPOONS White wine vinegar
1/2 green salad (e.g. romaine lettuce)
2 (approx. 300 g) small apples
4-5 Tbsp Oil (e.g. walnut oil)
7-10 Tbsp salt, white pepper

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Quench, peel and let cool down
2
Wash the lenses. Cover and cook in 300 ml boiling broth at low heat for 8-10 minutes. Drain if necessary and let cool off
3
Clean, wash and cut the spring onions into rings. Bring to the boil with 1/8 l stock, add 3 tbsp vinegar. Cut the potatoes into slices directly into the stock, let them steep a little
4
Clean, wash and pluck the salad into bite-sized pieces. Wash, quarter, core and cut apples into thin slices. Sprinkle with 1 tbsp vinegar
5
Add the prepared ingredients and the oil to the potatoes, season to taste. Let the salad steep for about 30 minutes. Dressing
6
The salad also tastes good with brown lentils: cook for 25-30 minutes in a little more broth