Spicy lentils with fried potatoes and salad

Ingredients for 2 servings:

• 100 g lentils, brown
• 80 g orange juice
• 100 g coconut water
• 4 tbsp white wine, fruity
• 4 g broth powder (mushroom bouillon, granules)
• 1 tsp, levelled umami seasoning, granules
• 1 small cucumber(s)
• 2 m.-large tomato(s)
• 1 small spring onion(s), only the green part
• 30 g carrot(s)
• 4 leaves of Lollo Bianco or leaf lettuce
• 2 tbsp olive oil, cold squeezed
• 1 medium-sized garlic clove(s)
• 3 tbsp orange juice
• 2 tbsp mild white wine vinegar
• 1 tsp, heaped sugar, fine
• 2 tbsp celery stalks, frozen
• 1 tbsp Italian herbs
• 1 tsp, crushed broth powder (mushroom bouillon, granules)
• 40 g onion(s), red, small
• 10 g ginger
• 1 m.-sized tomato(s)
• 1 Pepper, red, long, mild
• 50 g smoked meat, lean, diced
• 1 cinnamon stick(s), approx. 8 cm
• 6 cloves
• 1 star anise
• 4 m.-large bay leaves
• 1 tbsp Teriyaki sauce Bawang (with garlic flavor)
• e.g. Allspice, freshly ground
• e.g. nutmeg, freshly grated
• 2 medium-sized garlic cloves
• 4 medium-sized potatoes, waxy
• 3 tbsp sunflower oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

A summery dish from Swabia, refined with a few ingredients from the Far East.

Wash the lentils until the water runs clear. Mix the orange juice, coconut water, white wine, mushroom stock, and umami until smooth. Add the lentils and let them soak overnight, covered. For the salad, wash the cucumber, cut off both ends, peel them zebra-like, halve them lengthwise, and remove the seeds. Cut the halves lengthwise into approximately 6 mm wide strips and crosswise into 3 cm pieces. Wash the tomatoes, quarter them lengthwise, remove any green and white parts, and cut the seeds. Cut the quarters crosswise into 5 mm wide strips. Cut the washed spring onion crosswise into 1 cm wide pieces. Coarsely grate the washed and peeled carrot. Wash the lettuce leaves and lay them out to form a bed for the salad. Place all the salad ingredients in a bowl and mix well. For the dressing, peel and press the garlic. Mix with the remaining dressing ingredients. For the garnish, peel and roughly chop the onions. Cut the peeled ginger into thin slices across the grain and roughly chop them. Wash the tomato, quarter it lengthwise, removing any green and white parts and seeds. Cut the quarters into pieces approximately 6 mm in size. Remove the stems from the peppers, wash them, halve them lengthwise, and remove the seeds and membranes. Halve the halves lengthwise and cut them crosswise into pieces approximately 5 mm wide. Have the smoked meat ready. Bring the lentils and their broth to a simmer in a saucepan. Add all the ingredients for the garnish and seasoning and stir in. Simmer for 25 minutes, then season to taste. Press in the peeled garlic cloves, mix in, and keep warm. Meanwhile, wash and peel the potatoes, cut them crosswise into approximately 8 mm thick slices, and quarter them. Heat the sunflower oil in a pan, add the potatoes, and fry with the lid on over moderate heat until light brown. Season with salt and pepper and keep warm. Now remove the cinnamon stick, cloves, star anise, and bay leaves and divide the lentils evenly among the serving bowls. Arrange the potatoes on top. Mix the olive oil into the salad and toss to coat. Serve and enjoy. Accompany with a cool lager.