Potato salad with lentils

Ingredients for 4 servings:

• 100 g lentils, red
• 200 ml vegetable stock
• 3 bay leaves
• 750 g potato(s), waxy
• 2 pointed peppers, red
• 1 bunch of spring onions
• 75 g lean bacon
• 3 tbsp rapeseed oil
• 1 bowl of cress
• 1 onion(s)
• 125 ml vegetable stock
• 2 tbsp lemon juice
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Cook the potatoes in their skins. Cook the lentils in vegetable stock with the bay leaves over low heat for about 8-10 minutes. Peel the potatoes while still hot and slice them. Add the lentils to the potatoes. Trim and wash the bell peppers and dice them finely. Finely slice the spring onions. Mix both with the lentils and potatoes. Finely dice the bacon, fry it in a pan with a little oil until crispy, and add it to the potato and lentil mixture. For the dressing, finely dice the onion and sauté it in a little oil until translucent, then deglaze with the vegetable stock. Add the lemon juice and season with salt, pepper, and sugar. While the dressing is still warm, pour it over the salad and fold it in. Garnish the salad with cress.