Warm lentil salad

Name: Warm lentil salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 125 g Dish lenses; 3/4 l Vegetable broth (instant); 500 g Potatoes; 300 g Carrots; 1 Garlic clove; 1 walnut-sized piece of ginger tuber; 75 g Shallots; 2 TABLESPOONS Oil; 1 Rosemary stalk; 3-4 Tbsp White wine vinegar; 50 g Lamb's lettuce

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

125 g Dish lenses
3/4 l Vegetable broth (instant)
500 g Potatoes
300 g Carrots
1 Garlic clove
1 walnut-sized piece of ginger tuber
75 g Shallots
2 TABLESPOONS Oil
1 Rosemary stalk
3-4 Tbsp White wine vinegar
50 g Lamb's lettuce

Directions

1
Cook the lentils in 1/2 litre of boiling broth for about 45 minutes. Peel, wash and slice potatoes and carrots. Peel garlic and ginger, dice very finely. Peel shallots. Heat oil. Fry shallots for about 4 minutes, turning them, add garlic and ginger and sweat them. Add potatoes, sauté and deglaze with remaining stock.
2
Cover and cook for about 20 minutes. Add carrots after about 10 minutes and cook. Pluck rosemary needles from the stalks. Drain vegetables and lentils and season with salt, pepper, rosemary and vinegar. Clean, wash and drain the lamb's lettuce. Line a plate with lamb's lettuce and arrange the potato salad on top
3
City