Earth Apple and Lentil Salad with Apples

Lentils in the boiling vegetable soup (1) form and cook at low temperature with the lid closed al dente. Stir in between.

Cook potatoes with skin in salted water until just cooked (about twenty minutes).

In the meantime, mix vinegar with hot clear soup (2), sugar, pepper, salt and olive oil. Quarter the apple with peel, remove the core, cut diagonally into slices and add to the sauce form. Clean the spring onions, cut the white and light green into rings and add to the sauce.

Drain the potatoes, rinse, peel and cut into slices directly into the sauce. Drain the lentils in a sieve and fold into the lettuce.

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