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🍽️ Warm Potato and Giersch Salad with Lentils

328 kcal · 30 min · 4 servings

Ingredients

• 650 g firm-cooking potatoes
• 1 shallot
• 100 ml meat broth
• 0.5 tsp hot mustard
• 3 tbsp white wine vinegar
• pepper (from the mill)
• sugar
• 4 tbsp sunflower oil
• 150 g yellow lentils
• 250 ml vegetable broth
• 50 g garlic mustard

Instructions

1. 1. Rinse the potatoes under running water.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Boil the potatoes for about 25 minutes until tender.
4. 4. Drain the cooking water.
5. 5. Let the potatoes drip dry and steam dry for a moment.
6. 6. Peel the shallot.
7. 7. Dice the shallot finely.
8. 8. Add the diced shallots and vegetable broth to a pot.
9. 9. Bring the broth to a boil.
10. 10. Stir the mustard and vinegar into the broth.
11. 11. Season the sauce with salt, pepper, and a pinch of sugar.
12. 12. Remove the pot from the heat.
13. 13. Peel the cooked potatoes.
14. 14. Slice or chunk the potatoes.
15. 15. Pour the hot broth over the potatoes.
16. 16. Mix everything gently.
17. 17. Let the salad marinate for about 20 minutes.
18. 18. Rinse the lentils under cold water.
19. 19. Cook the lentils in the remaining vegetable broth for 8 to 10 minutes.
20. 20. Drain the lentils in a colander.
21. 21. Shock the lentils with cold water to cool them down quickly.
22. 22. Let the lentils drain well.
23. 23. Rinse the giersch (a type of wild leafy green) under running water.
24. 24. Shake the giersch dry.
25. 25. Cut the giersch leaves into strips or chop them roughly.
26. 26. Cut the giersch stems into small pieces.
27. 27. Reserve a portion of the potato broth for the lentils.
28. 28. Fold the prepared giersch and drained lentils into the potatoes.
29. 29. Serve the salad on small plates.

Nutrition per serving

• kcal: 328
• Protein: 13 g · Fett/Fat: 11 g · Carbs: 44 g