Oriental Red Lentil Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g potato (s), waxy, with peel
- 300 g lentils, red
- 800 ml vegetable stock
- 1 bunch spring onions, sliced diagonally
- 3 tablespoon apple cider vinegar
- 2 tablespoon olive oil
- 50 g apricot (s), dried, cut into strips
- 40 g raisins
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Cook the potatoes with the skin on, peel and cut into slices. Cook the lentils in the vegetable stock at a low temperature and without the lid (otherwise they will disintegrate) until they are al dente. Then drain and collect the vegetable stock.
- Mix vinegar, oil and 4 tablespoons of the collected broth in a salad bowl to form a dressing. Add apricots, raisins and spring onions and pepper to taste. Fold in the potatoes and lentils, season to taste and let steep for 30 minutes.
- Serve with warm bread (e.g. ciabatta or flatbread) as a main course or as a side dish at (barbecue) parties.
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