John Myers
Ingredients for 2 servings:
- 8 small potatoes, waxy
- 2 tbsp mustard, medium hot
- 4 tsp vegetable oil
- 300 ml vegetable stock
- 80 g mountain lentils or red lentils
- ½ cucumber(s)
- 2 small onions
- 5 tbsp wine or herb vinegar
- salt and pepper
- Basil, chives or parsley
Instructions
Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes
Peel and wash the potatoes, boil them in salted water, drain the water, let the potatoes steam, peel them, and slice or dice them. Bring the vegetable stock to a boil. Add the lentils and cook for 10-25 minutes according to the package instructions. Then drain. Finely slice the cucumber. Peel the onions and finely dice them. Carefully mix the potatoes, cucumbers, lentils, and onions. Mix together a marinade from mustard, oil, vinegar, and a little water if desired. Season to taste and carefully mix into the salad. Let the salad stand for 10-15 minutes. Serve garnished with basil, chives, or parsley. Serve with bread, toast, or rolls, if desired.
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