Lukewarm lentil and ginger salad

Ingredients for 3 servings:

• 100 g lentils
• 350 g potatoes
• 200 g carrot(s)
• 1 garlic clove(s)
• 1 piece(s) ginger, fresh, approx. 20 g
• 3 small onions, or 6 shallots
• 1 ½ sprig(s) rosemary, alternatively dried
• 2 tbsp oil
• 3 tbsp white wine vinegar
• some salt
• some pepper, from the mill
• some sugar
• 30 g lamb’s lettuce, alternatively romaine lettuce
• 2 tsp broth, granulated, maybe a little more

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Rinse the lentils and cook covered in just under 1/2 liter of boiling water with 2 teaspoons of granulated stock for about 45 minutes. Peel and slice the potatoes and carrots. Peel and finely dice the garlic and ginger. Peel and halve the onions (peel the shallots, leaving them whole). Wash, pick, and chop the rosemary. Heat the oil. Fry the onion wedges or shallots in it for about 4 minutes. Sauté with the garlic, ginger, and rosemary. Add the potatoes and carrots and sauté. Deglaze with just under 1/4 liter of water, bring to a boil, and season with granulated stock. Cover and simmer for 10-15 minutes. Make a marinade from vinegar, salt, sugar, and pepper. Drain the vegetables and lentils and season with the marinade. Wash and trim the lamb’s lettuce or romaine lettuce. Arrange the lentil salad on top of the leaf salad.