Summary

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

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Instructions

1. 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.
2. 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.
3. Serve with warm bread (e.g. ciabatta or flatbread) as a main course or as a side dish at (barbecue) parties.