Warm potato salad with red lentils

Name: Warm potato salad with red lentils
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes (firm boiling); 1 no vegetable onion; 4-5 Tbsp Oil; 1 1/2 TSP. Vegetable broth (instant); 1 Stalk leek (leek); 200 g cherry tomatoes; 100 g red lentils; 7-10 Tbsp Salt; 1 knife tip Sambal Oelek; 3 TABLESPOONS Red wine vinegar; 1/2 Lettuce (e.g. Lollo bianco)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes (firm boiling)
1 no vegetable onion
4-5 Tbsp Oil
1 1/2 TSP. Vegetable broth (instant)
1 Stalk leek (leek)
200 g cherry tomatoes
100 g red lentils
7-10 Tbsp Salt
1 knife tip Sambal Oelek
3 TABLESPOONS Red wine vinegar
1/2 Lettuce (e.g. Lollo bianco)

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Quench, peel and let cool down a little
2
In the meantime peel and chop the onion. Sauté in 2 tbsp. hot oil. Deglaze with 1/8 l water, bring to the boil and stir in 1/2 tsp. stock. Cut potatoes into slices and mix with the hot stock. Let stand for about 30 minutes
3
Clean and wash the leek and tomatoes. Cut leek into rings, cut tomatoes into eighths. Sauté leek in 2-3 tbsp. hot oil. Deglaze with a good 1/4 l water, bring to the boil and stir in 1 teaspoon broth. Cook the lentils for 8-10 minutes. Season to taste with salt, Sambal Oelek and vinegar
4
Mix the hot lentils with the broth into the potatoes. Fold in the tomatoes. Leave to soak a little. Clean and wash the salad and tear it into pieces. Season potato salad again and arrange warm on the lettuce leaves