Warm Lentil and Potato Salad
A versatile dish first found on Smitten Kitchen - a side dish or main meal for vegans, vegetarians or carnivores, with interesting notes from the combination of lentils, mustard and gherkins. Gently warmed, this dish will satisfy the hungriest appetite.
Note: The shallots or onions can be used fresh or sauted, according to your taste.
Makes 4 lunch servings, 6 servings as a side dish.
Here are more ideas for unique Side Dishes you'll love.
Ingredients
2 large shallots, 1 halved, 1 finely diced, or equal quantity onion
4 sprigs or 1 teaspoon thyme
1 small bay leaf
1 cup dry small green lentils
1 small bay leaf
Salt and pepper
1 pound fingerling potatoes
2 tablespoons red wine vinegar
1 to 2 garlic cloves, minced or smashed to a paste (use fresh or saute gently)
1 tablespoon smooth Dijon mustard
1/4 cup olive oil
2 teaspoons capers, roughly chopped
2 tablespoons cornichons or other sour gherkins or pickles, roughly chopped
1 to 2 scallions/shallots/onion, thinly sliced (use fresh or saute gently)
1/2 cup chopped flat leaf parsley (optional)
Method
Cook the lentils: Pick over and rinse the lentils. Place them in a small/medium saucepan and cover with 4 cups of water. Salt the water. Add the halved shallot or onion, thyme branches or dried thymeand the bay leaf. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain (discarding the shallot/onion, thyme and bay leaf) and keep warm.
Meanwhile, cook the potatoes: In a separate saucepan, cover the potatoes with 1 to 2 inches of cold water. Bring the water to a boil, then turn down to simmer and cook for about 15 minutes. the potatoes are ready if you can pierce them with a toothpick or knife. Drain and keep warm.
Make the dressing: Place the chopped shallot/onion and red wine vinegar in the bottom of a small bowl and let sit for 5 minutes. (Optional: Saute the onion for about 1 minute, then add in the garlic for a another minute, and combine in a bowl with the red wine vinegar)
Whisk in the minced garlic, Dijon, a pinch of salt, a few grinds of black pepper and the olive oil. Stir in the chopped capers, cornichon and scallions/onions.
Assemble the salad: Slice the potatoes into 1/2-inch segments and place in a serving bowl. Add the lentils, dressing and all but 1 tablespoon parsley and combine. Adjust the seasonings with additional salt and pepper if needed. Scatter the salad with remaining parsley.
Serve alone, with a soft-cooked egg or feta cheese on top, or as a side to a larger roast, chop or sausages. Reheat as needed. Optional: If you plan to make this at the outset of several meals and would like to eat it warm, keep the dressing separate, warming only the lentils and potatoes and stirring in the cold dressing to taste.
A versatile dish first found on Smitten Kitchen - a side dish or main meal for vegans, vegetarians or carnivores, with interesting notes from the combination of lentils, mustard and gherkins. Gently warmed, this dish will satisfy the hungriest appetite.
Note: The shallots or onions can be used fresh or sauted, according to your taste.
Makes 4 lunch servings, 6 servings as a side dish.
Here are more ideas for unique Side Dishes you'll love.
Ingredients
2 large shallots, 1 halved, 1 finely diced, or equal quantity onion
4 sprigs or 1 teaspoon thyme
1 small bay leaf
1 cup dry small green lentils
1 small bay leaf
Salt and pepper
1 pound fingerling potatoes
2 tablespoons red wine vinegar
1 to 2 garlic cloves, minced or smashed to a paste (use fresh or saute gently)
1 tablespoon smooth Dijon mustard
1/4 cup olive oil
2 teaspoons capers, roughly chopped
2 tablespoons cornichons or other sour gherkins or pickles, roughly chopped
1 to 2 scallions/shallots/onion, thinly sliced (use fresh or saute gently)
1/2 cup chopped flat leaf parsley (optional)
Method
Cook the lentils: Pick over and rinse the lentils. Place them in a small/medium saucepan and cover with 4 cups of water. Salt the water. Add the halved shallot or onion, thyme branches or dried thymeand the bay leaf. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain (discarding the shallot/onion, thyme and bay leaf) and keep warm.
Meanwhile, cook the potatoes: In a separate saucepan, cover the potatoes with 1 to 2 inches of cold water. Bring the water to a boil, then turn down to simmer and cook for about 15 minutes. the potatoes are ready if you can pierce them with a toothpick or knife. Drain and keep warm.
Make the dressing: Place the chopped shallot/onion and red wine vinegar in the bottom of a small bowl and let sit for 5 minutes. (Optional: Saute the onion for about 1 minute, then add in the garlic for a another minute, and combine in a bowl with the red wine vinegar)
Whisk in the minced garlic, Dijon, a pinch of salt, a few grinds of black pepper and the olive oil. Stir in the chopped capers, cornichon and scallions/onions.
Assemble the salad: Slice the potatoes into 1/2-inch segments and place in a serving bowl. Add the lentils, dressing and all but 1 tablespoon parsley and combine. Adjust the seasonings with additional salt and pepper if needed. Scatter the salad with remaining parsley.
Serve alone, with a soft-cooked egg or feta cheese on top, or as a side to a larger roast, chop or sausages. Reheat as needed. Optional: If you plan to make this at the outset of several meals and would like to eat it warm, keep the dressing separate, warming only the lentils and potatoes and stirring in the cold dressing to taste.