Potato and lentil salad

Ingredients for 2 servings:

• 50 g lentils, small variety
• 2 bay leaves
• 350 g potatoes, mostly waxy
• 1 bell pepper(s), red, finely diced
• ½ bunch spring onion(s), sliced ​​into rings
• 40 g lean bacon, cut into small cubes
• 2 tbsp rapeseed oil
• 1 medium-sized onion(s), cut into small cubes
• 60 ml vegetable stock
• salt and pepper
• Sugar
• lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

very tasty on a barbecue evening

Cook the lentils in lightly salted water with the bay leaves until tender. Drain the water and rinse the lentils under cold water. Remove the bay leaves. Boil the potatoes in their jackets, rinse, peel, let cool slightly, and then slice. Mix the potato slices with the lentils, diced bell pepper, spring onions, and vegetable stock. Heat the rapeseed oil in a pan, fry the bacon cubes until crispy, then add the diced onion and sauté a little longer. Add the mixture to the potato salad and season with salt, pepper, sugar, and lemon juice. Mix everything well. The salad tastes delicious both warm and cold.