Warm Lentil and Potato Salad with Feta or Cheese
A versatile side or main dish that will please vegans or vegetarians. Taken from Smitten Kitchen, don't be shy about changing up the ways you prepare this. Top it with feta, yogurt or an egg for an added burst of protein.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Serves: 4 as a main or lunch dish, 6 as a side dish
Time: 30 minutes
Ingredients
2 large shallots, 1 halved, 1 finely diced or equivalent amount of onion or leeks,
4 sprigs of thyme or 1-2 teaspoons dried thyme or to taste
1 small bay leaf
1 cup dry small green lentils
Salt and pepper
1 pound fingerling potatoes or larger potatoes, chopped into similarly sized chunks
2 tablespoons red wine vinegar
1 - 2 garlic cloves, minced or smashed to a paste
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, thinly sliced (optional)
1/2 cup chopped parsley
Method
Cook lentils: Pick over and rinse the lentils. Place them in a small/medium saucepan with the halved shallot, thyme branches, bay leaf, some salt and 4 cups of water. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain, discarding the shallot, thyme and bay leaf, and keep warm.
Meanwhile, cook the potatoes: In a separate saucepan, cover the potatoes with 1 to 2 inches cold water. Cook for 10-15 minutes, until they can be easily pierced with a toothpick or knife. Drain and keep warm.
Make the dressing: If desired, gently saute the shallot/onion for 1-2 minutes and the garlic for 1 minute or use them fresh. Place the chopped shallot/onion, garlic and red wine vinegar in the bottom of a small bowl and whisk in the Dijon, a pinch of salt, a few grinds of black pepper and olive oil. Stir in the chopped capers, cornichons and scallions, if using. Let sit for 10-15 minutes for the flavours to blend.
Assemble the salad: Slice the potatoes into 1/2-inch segments and place in serving bowl. Add the lentils, dressing and all but 1 tablespoon parsley and combine. Adjust the seasoning with additional salt and pepper if needed. Scatter the salad with remaining parsley.
Serve alone, with a soft-cooked egg, feta or yogurt on top, or as a side to a meat dish.
Reheat as needed. If you plan to make this at the outset for several meals and would like to eat it warm, keep the dressing separate, warming only the lentils and potatoes, then stirring in the cold dressing to taste.
A versatile side or main dish that will please vegans or vegetarians. Taken from Smitten Kitchen, don't be shy about changing up the ways you prepare this. Top it with feta, yogurt or an egg for an added burst of protein.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Serves: 4 as a main or lunch dish, 6 as a side dish
Time: 30 minutes
Ingredients
2 large shallots, 1 halved, 1 finely diced or equivalent amount of onion or leeks,
4 sprigs of thyme or 1-2 teaspoons dried thyme or to taste
1 small bay leaf
1 cup dry small green lentils
Salt and pepper
1 pound fingerling potatoes or larger potatoes, chopped into similarly sized chunks
2 tablespoons red wine vinegar
1 - 2 garlic cloves, minced or smashed to a paste
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, thinly sliced (optional)
1/2 cup chopped parsley
Method
Cook lentils: Pick over and rinse the lentils. Place them in a small/medium saucepan with the halved shallot, thyme branches, bay leaf, some salt and 4 cups of water. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain, discarding the shallot, thyme and bay leaf, and keep warm.
Meanwhile, cook the potatoes: In a separate saucepan, cover the potatoes with 1 to 2 inches cold water. Cook for 10-15 minutes, until they can be easily pierced with a toothpick or knife. Drain and keep warm.
Make the dressing: If desired, gently saute the shallot/onion for 1-2 minutes and the garlic for 1 minute or use them fresh. Place the chopped shallot/onion, garlic and red wine vinegar in the bottom of a small bowl and whisk in the Dijon, a pinch of salt, a few grinds of black pepper and olive oil. Stir in the chopped capers, cornichons and scallions, if using. Let sit for 10-15 minutes for the flavours to blend.
Assemble the salad: Slice the potatoes into 1/2-inch segments and place in serving bowl. Add the lentils, dressing and all but 1 tablespoon parsley and combine. Adjust the seasoning with additional salt and pepper if needed. Scatter the salad with remaining parsley.
Serve alone, with a soft-cooked egg, feta or yogurt on top, or as a side to a meat dish.
Reheat as needed. If you plan to make this at the outset for several meals and would like to eat it warm, keep the dressing separate, warming only the lentils and potatoes, then stirring in the cold dressing to taste.