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🍽️ Boiled Potatoes with Green Asparagus Salad and Lentil Dip

510 kcal · 30 min · 4 servings

Boiled Potatoes with Green Asparagus Salad and Lentil Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the green asparagus.
  2. 2. Peel the bottom three centimeters of the stalks.
  3. 3. Cut off the tough ends of the asparagus stalks.
  4. 4. Cut the stalks into pieces about two to three centimeters long.
  5. 5. Place the asparagus pieces in a pot.
  6. 6. Cover them just slightly with salted water.
  7. 7. Cook the asparagus covered for about three minutes on medium heat.
  8. 8. Remove the asparagus from the pot and set it aside.
  9. 9. Reduce the cooking water in the pot to about five tablespoons.
  10. 10. Wash the potatoes thoroughly.
  11. 11. Place the unpeeled potatoes in a pot.
  12. 12. Cook the potatoes covered on medium heat until tender.
  13. 13. Rinse the red lentils in a sieve under running water.
  14. 14. Let the lentils drain well.
  15. 15. Place the lentils in a clean pot.
  16. 16. Cover the lentils with water to a depth of about two centimeters.
  17. 17. Bring the water to a boil.
  18. 18. Simmer the lentils covered for about ten minutes on low heat.
  19. 19. Wash the apple thoroughly.
  20. 20. Cut the apple into four quarters.
  21. 21. Remove the core and seeds.
  22. 22. Slice the apple pieces thinly across.
  23. 23. Whisk the reduced asparagus water with three tablespoons of oil.
  24. 24. Fold in the apple slices and asparagus pieces into the oil-water mixture.
  25. 25. Add two teaspoons of lemon juice.
  26. 26. Season the salad with black pepper.
  27. 27. Drain the cooked lentils in a sieve.
  28. 28. Catch the lentil cooking water in a container.
  29. 29. Place the lentils in a tall container.
  30. 30. Puree the lentils until smooth.
  31. 31. Gradually add two tablespoons of oil to the puree.
  32. 32. Add as much of the reserved cooking water as needed until the puree is creamy.
  33. 33. Finely chop the cranberries.
  34. 34. Reserve a few cranberries for garnishing.
  35. 35. Add the remaining chopped cranberries to the lentil puree.
  36. 36. Season the dip with salt and the remaining lemon juice.
  37. 37. Shock the boiled potatoes with cold water.
  38. 38. Peel the potatoes as desired.
  39. 39. Serve the potatoes with the asparagus salad and the lentil dip.

Nutrition per serving