Spicy potato salad with red lentils

Name: Spicy potato salad with red lentils
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 1 medium leek (leek; approx. 250 g); 200 g cherry tomatoes; 1 (approx. 200 g) baby onion; 4 TABLESPOONS Oil; 350 ml Meat broth (instant); 100 g red lentils; 7-10 Tbsp Salt; 7-10 Tbsp Sambal Oelek; 3 TABLESPOONS Vinegar (e.g. sherry vinegar); 7-10 Tbsp Salad leaves

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Potatoes
1 medium leek (leek; approx. 250 g)
200 g cherry tomatoes
1 (approx. 200 g) baby onion
4 TABLESPOONS Oil
350 ml Meat broth (instant)
100 g red lentils
7-10 Tbsp Salt
7-10 Tbsp Sambal Oelek
3 TABLESPOONS Vinegar (e.g. sherry vinegar)
7-10 Tbsp Salad leaves

Directions

1
Wash the potatoes. Cook in boiling water for about 20 minutes. In the meantime, clean and wash the leek and cut it into diagonal rings. Wash, clean and quarter cherry tomatoes. Peel and finely chop the vegetable onion.
2
Heat 1 tablespoon of oil in a saucepan and sauté the onion in it. Add stock and lentils and simmer for 3-5 minutes. Add the leek the last minute. Season to taste with salt and Sambal Oelek. Set aside.
3
Drain the potatoes, rinse and peel them. Cut into thin slices. Season the marinade with vinegar. Stir in the remaining oil. Add tomato quarters to the potatoes and pour the marinade over them.
4
Leave to stand for about 30 minutes. Arrange on a plate and garnish with salad leaves.