Watercress and lentil salad

Name: Watercress and lentil salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 350 g Potatoes; 7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 100 g red lentils; 1 Onion; 150 ml Vegetable broth; 2 bundles (175 g each) Watercress; 300 g cherry tomatoes; 1 collar Spring onions; 7-8 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Sugar; 250 g French goat's milk Cream cheese (45 % fat in dry matter)

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

350 g Potatoes
7 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
100 g red lentils
1 Onion
150 ml Vegetable broth
2 bundles (175 g each) Watercress
300 g cherry tomatoes
1 collar Spring onions
7-8 TABLESPOONS white balsamic vinegar
7-10 Tbsp Sugar
250 g French goat's milk Cream cheese (45 % fat in dry matter)

Directions

1
Peel, wash and finely dice the potatoes. Heat 2 tablespoons of oil in a frying pan, add the potatoes and fry for 12-15 minutes while turning. Season with salt and pepper, remove
2
Place the lentils in a sieve and rinse with cold water. Peel and finely chop the onion. Heat 1 tablespoon of oil in a small pot and fry the onion until transparent. Add the lentils, deglaze with broth, bring to the boil, cover and cook over medium heat for about 8 minutes. Pour into a bowl and let cool off
3
Clean, wash and pluck the watercress and drain well. Wash and halve the tomatoes. Clean, wash and cut spring onions into rings
4
For the vinaigrette, mix vinegar, salt, pepper and sugar. Fold in 4 tablespoons of oil. Mix watercress, tomatoes, spring onions and lentils. Pour the vinaigrette over it and mix. Arrange on a plate. Crumble cream cheese over it and sprinkle with pepper. Sprinkle a few potato croutons on top, add the remaining croutons