Watercress and lentil salad

Name: Watercress and lentil salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 350 g Potatoes; 5-6 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Sugar; 100 g red lentils; 1 Onion; 1⁄2 Tsp Vegetable broth; 2 Bundle (à approx. 175 g); 7-10 Tbsp Watercress; 250 g cherry tomatoes; 1 collar Spring onions; 150 g Fresh goat cheese or feta

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

350 g Potatoes
5-6 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7 TABLESPOONS white balsamic vinegar
7-10 Tbsp Sugar
100 g red lentils
1 Onion
1⁄2 Tsp Vegetable broth
2 Bundle (à approx. 175 g)
7-10 Tbsp Watercress
250 g cherry tomatoes
1 collar Spring onions
150 g Fresh goat cheese or feta

Directions

1
Peel, wash and chop the potatoes. Heat 1 tablespoon of oil in a coated frying pan. Fry the potatoes for 12-15 minutes until crispy. Season with salt and pepper and remove. For the vinaigrette, mix vinegar, salt, pepper and 1 pinch of sugar.
2
Strongly fold in 3-4 tablespoons of oil.
3
Rinse and drain the lenses. Peel and finely chop the onion. Heat 1 tablespoon of oil in a small pot. Fry the onion until transparent. Add the lentils and deglaze with 150 ml water. Bring to the boil, stir in broth and cook covered for about 8 minutes.
4
Let it cool down.
5
Cut off the stems of the watercress generously. Sort the watercress, wash and drain well. Wash and halve the tomatoes. Clean and wash the spring onions and cut them into fine rings.
6
Carefully mix watercress, tomatoes, spring onions, lentils and vinaigrette. Arrange on a plate. Sprinkle with potato croutons. Crumble cream cheese on top and sprinkle with pepper.