Potato and lentil salad with feta

Name: Potato and lentil salad with feta
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g hardboiled. Potatoes; 200 g brown dish lenses; 7-10 Tbsp good 1/2 l + 1/8 l vegetable stock; 1 medium onion; 3-5 Tbsp Vinegar; 200 g soft feta cheese or sheep's cheese; 3 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 7-10 Tbsp some salad leaves; 7-10 Tbsp Marjoram

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g hardboiled. Potatoes
200 g brown dish lenses
7-10 Tbsp good 1/2 l + 1/8 l vegetable stock
1 medium onion
3-5 Tbsp Vinegar
200 g soft feta cheese or sheep's cheese
3 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
7-10 Tbsp some salad leaves
7-10 Tbsp Marjoram

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Then quench, peel and let cool off
2
Rinse lenses cold. Simmer covered in a good 1/2 l boiling broth for 25-30 minutes
3
Peel and finely chop the onion. Bring to the boil with 1/8 l stock, add vinegar. Cut the potatoes into thick slices and let them stand for a while
4
If necessary, drain the lenses and let them cool down a little. Crumble the cheese. Add both with oil to the potatoes, season to taste
5
Clean, wash and shake dry the lettuce leaves. Line a plate with it and arrange the lukewarm potato and lentil salad on top. Garnish with marjoram if desired.