Potato – Lentil Salad with Bell Pepper, Apple and Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g potato (s)
- 100 g lentils (raw weiht)
- 50 g onion (s)
- 200 g red pepper (s)
- 200 g apple (Golden Delicious)
- 100 g cheese (Emmentaler), in one piece
- 250 g natural yourt
- 25 g mustard
- 125 g bread (black bread)
- 2 tablespoon vinegar (apple cider vinegar)
- oil
- possibly curry powder
- 200 ml vegetable stock
- possibly chilli pepper (s)
- salt
Print Recipe
Pin Recipe Instructions
- Boil potatoes as jacket potatoes, allow to cool, peel and cut into cubes.
- Meanwhile, sauté the onions in a little oil, add the lentils and possibly a pinch of curry, fry briefly, deglaze with the vegetable stock (approx. 200 ml) and cook for 10-20 minutes. If you like it a little hotter, you can also add 1-2 dried chili peppers to the cooking water. But then remove them after the cooking process.
- Wash, core and cut the bell pepper and apple. Dice cheese. Crumble black bread. Mix everything. Mix yoghurt, mustard and apple cider vinegar into a sauce and stir well into the salad. Let something go through.
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