Warm lentil and potato salad is a great salad to go with a summer meal. This recipe was found and submitted by Teresa Geddes.
Ingredients
- Black lentils
- 2 large shallots, 1 halved, 1 finely diced
- 4 sprigs of thyme
- 1 bay leaf
- Salt
- Pepper
- 1 pound fingerling or baby potatoes
- 2 tbs balsamic vinegar
- 1 to 2 garlic cloves, minced
- 1 tbs Dijon mustard
- 1/4 cup olive oil
- 1/4 cup olive oil 2 tbs gherkins chopped
- 1 to 2 scallions, thinly sliced • 1/2 cup chopped flat leaf parsley
Directions
- Cook lentils: Pick over and rinse lentils. Place them in a small or medium saucepan with the halved shallot, thyme branches, bay leaf, some salt, and 4 cups of water. Bring to a boil and simmer the lentils over medium heat for 25 to 30 minutes, until firm tender. Drain (discarding shallot, thyme and bay leaf), and keep warm.
- Meanwhile, cook potatoes: In a separate saucepan, cover potatoes with 1 to 2 inches cold water. Set timer for 15 minutes, then bring potatoes to a boil and simmer. When the timer rings, they should be easily pierced with a toothpick or knife. Drain and keep warm.
- Make the dressing: Place the chopped shallot and red wine vinegar in the bottom of a small bowl and let sit for 5 minutes. Whisk in minced garlic, Dijon, a pinch of salt, a few grinds of black pepper and olive oil.
- Assemble the salad: Slice potatoes into 1/2-inch segments and place in a serving bowl. Add lentils, dressing and all but 1 tablespoon parsley and combine. Adjust seasoning with additional salt and pepper if needed. Scatter salad with remaining parsley.
Additional Information
Serving Size: Makes 4 servings as main dish, 6 servings as a side dish.