Potato salad with apples and lentils

Ingredients for 6 servings:

• 600 ml vegetable stock
• 1 kg potatoes
• 150 g lentils
• 2 apples
• 1 bunch of spring onions
• 8 tbsp oil, neutral
• 4 tbsp apple cider vinegar
• 1 tsp sugar
• 1 salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Bring half of the vegetable stock to a boil and add the lentils. Simmer over low heat for 25-30 minutes. Peel and slice the potatoes, then boil as you would boil boiled potatoes. Drain the lentils through a sieve. Clean the spring onions and slice them diagonally into thin rings. Sauté in the hot oil until translucent. Add the rest of the stock and bring to a boil. Stir in the vinegar, bring to a boil, and remove from the heat. Add the potato slices and stir in the lentils. Let stand for 30 minutes. Cut the unpeeled apple into thin slices and immediately mix with the potatoes and lentils. Season with salt and pepper.