Warm Lentil and Potato Salad with a Garlicky Mustard Vinaigrette
Packed with protein and fibre this dish is an excellent choice for the Plant Strong person.
This yummy creamy golden potatoes nestle among the perfect discs of thyme-scented lentils and the entire salad zings with finely chopped jerkin, minced shallot that’s been lightly pickled in red wine vinegar, and a good grassy/fruity olive oil. It lightly crunches when you take a bite.If you don’t want to use oil then don’t, sometimes I do sometimes I don’t, both ways is Yum!
2 large shallots, 1 halved, 1 finely diced,
4 sprigs of thyme
1 small bay leaf
1 cup dry small green lentils (sometimes call Putty 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
1 tablespoon smooth Dijon mustard or seeded mustard
1/4 cup of your favorite olive oil (can be omitted if you want oil free, I do both depending on how I feel)
2 tablespoons sour gherkins, roughly chopped
1 to 2 scallions, thinly sliced
1/2 cup chopped flat leaf parsley
I always soak my lentils for a min of 6 to 12 hours before cooking.
Cook lentils: Pick over and rinse lentils. I use my pressure OR 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 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 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. Stir in chopped jerkins and scallions.
Assemble salad: Slice potatoes into 1/2-inch segments and place in 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.
Keeps in fridge for up to 5 days.