John Myers
Ingredients for 4 servings:
- 300 g potatoes
- 400 ml vegetable stock
- 1 onion(s)
- 150 g lentils, red
- ½ cucumber(s)
- 4 tbsp oil
- 2 tbsp vinegar
- salt and pepper
- some chives
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
perfect summer salad for grilling
Boil potatoes in water, drain, cool, and peel. Slice peeled potatoes and let cool completely. Bring vegetable stock to a boil. Peel and chop onions, rinse red lentils under clean water until the water runs clear. Add onions and lentils to the boiling vegetable stock and cook for 5-8 minutes, drain, and let cool. Wash cucumber (peel if necessary) and slice. Mix cucumber slices with potatoes and lentils, mix vinegar with oil, and stir into the salad with salt and pepper. Season the salad to taste; if it’s lacking in flavor, you can add a little more of the remaining vegetable stock. Garnish with chives.
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