We serve this balanced lentil salad with radicchio, potatoes, and other vegetables with a refreshing cranberry dressing—pleasantly filling and absolutely delicious!

Step 1

Pour 30 ml of hot water over the cranberries and soak for 10 minutes. Then drain and rinse.

Meanwhile, rinse the red lentils in a sieve until they no longer foam.

Halve the small potatoes with the skin on;

Peel the kohlrabi and cut into 5 mm cubes; 

Peel and roughly chop the shallots;

And peel the garlic.

Step 2

Bring the potatoes to a boil in salted water and cook for 5 minutes.

Then add the kohlrabi cubes and cook for 10 minutes.

Meanwhile, bring the lentils and 400 ml of water to a boil in a separate pot.

Then reduce the heat and simmer for 10 minutes.

Drain both ingredients in a sieve and let cool.

Step 3

For the dressing, combine the drained cranberries with the sliced ​​shallots, garlic, 4 tablespoons of balsamic vinegar, 4 tablespoons of cream, 1 tablespoon of yacon syrup, 2 teaspoons of mustard, and 1 tablespoon each of dried thyme and basil in a tall bowl and blend until smooth.

Then slowly add 100 ml of olive oil, blending continuously.

Season with salt and pepper.

Step 4

Place the cooled potatoes, kohlrabi cubes and lentils in a salad bowl, pour the dressing over them, mix well and let stand for 30 minutes.

Finely slice the white and green parts of the spring onions.

Heat a pan with 1 tablespoon of olive oil and sauté the spring onion rings for 2 minutes.

Remove the pan from the heat and let cool.

Step 5

After 30 minutes of soaking, core the apple and slice it thinly;

Cut the radicchio into thin strips; fold both into the salad and mix gently.

Season with salt and pepper;

Sprinkle with the spring onion rings and serve.