Warm Lentil, Potato and Vegetable Salad

Name: Warm Lentil, Potato and Vegetable Salad
Total time: 45 min
Yield: 2 servings
Ingredients: 8 ounces tiny new potatoes; 1 cup red lentils; 1 tablespoon olive oil; 2 teaspoons Dijon mustard; 3 tablespoons balsamic vinegar; Fresh basil, enough for 3 tablespoons chopped; 2 ounces red onion, enough for 1/2 cup chopped; 10 ounces whole red pepper or 9 ounces ready-cut red pepper, enough for 2 cups chopped; 3 ounces fennel, enough for 1/2 cup chopped; 1/8 teaspoon salt (optional); Freshly ground black pepper; 2 slices crusty whole grain bread

By Marian Burros

Total Time: 45 minutes
Rating: 4(45)
Notes: Read community notes

Featured in: PLAIN AND SIMPLE; A Salad Dressed For All Seasons

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Ingredients

Yield:2 servings

8ounces tiny new potatoes
1cup red lentils
1tablespoon olive oil
2teaspoons Dijon mustard
3tablespoons balsamic vinegar
Fresh basil, enough for 3 tablespoons chopped
2ounces red onion, enough for ½ cup chopped
10ounces whole red pepper or 9 ounces ready-cut red pepper, enough for 2 cups chopped
3ounces fennel, enough for ½ cup chopped
⅛teaspoon salt (optional)
Freshly ground black pepper
2slices crusty whole grain bread

Ingredient Substitution Guide

Preparation

Step 1
Scrub potatoes; do not peel. Cook in plenty of water in a covered pot until potatoes are tender, about 20 minutes.
Step 2
Meanwhile, combine lentils with 3 cups water and bring to boil in a covered pot. Reduce heat and cook lentils in partly covered pot until tender, about 10 minutes.
Step 3
Whisk oil, mustard and vinegar in serving bowl.
Step 4
Wash, dry and mince basil and stir in.
Step 5
Cut onion in large chunks, place in a food processor and process until chopped fine; add to serving bowl.
Step 6
Wash, trim, seed and cut pepper into large chunks; process until chopped fine, and add to serving bowl.
Step 7
Wash and trim fennel, cut into chunks, and process until chopped fine; add to bowl.
Step 8
When lentils are cooked, drain well and stir in.
Step 9
When potatoes are cooked, drain and cut into bite-size pieces; stir into bowl; season with salt and pepper and serve at room temperature with whole grain bread.

Ratings

4 out of 5

45 user ratings

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Cooking Notes

Elisabeth6 years ago

The taste combinations were very nice, but I'm not going to repeat, since the texture of lentils and potatoes together wasn't that pleasing. I did use nice tiny gold potatoes, cooked al dente, but I found myself wishing for different textures. I've also made Tabbouleh with lentils and the texture of bulgur and lots of chopped parsley together with the lentils is preferable to me.

Elisabeth6 years ago

Linda Newman6 years ago

A great way to incorporate potatoes in a healthy salad. I added shredded wheat with bran spoon size and skipped the crusty bread.

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