Warm Lentil and Potato Salad

Recipe from Smitten Kitchen

Husband-Tested in Alice’s Kitchen

Yield:  4 main dish servings/6 side dish servings

As you can see, this salad is just stunningly beautiful. The recipe says to serve it warm, which I did, but it would also make a fabulous addition to any party table served at room temperature.  The hubby and I had it cold for lunch the next day and it was delish. It’s important to use the small green lentils, like French lentils, because they will keep their shape and have the perfect bite for a salad like this one.  “Regular” lentils will more or less turn to mush, which is good for soup, but not for salad.  Whether lentils are red, green, brown, or French, adding them to your regular diet is a great thing.  They have tons of fiber and will make you feel full and satisfied. 

2 large shallots, peeled, 1 halved, 1 finely diced (I used 1 red onion)

4 sprigs of fresh thyme (I used 1 heaping teaspoon dried thyme.)

1 small bay leaf

1 cup dry small green lentils (I used French lentils.)

Kosher salt, to taste

Freshly ground pepper, to taste

Water

1 lb. fingerling potatoes (Baby red potatoes would be fine as well.)

2 Tablespoons red wine vinegar

2 cloves garlic, minced

1 Tablespoon smooth Dijon mustard

¼ cup good quality olive oil

2 teaspoons capers, rinsed if salted, drained if brined, and roughly chopped

2 Tablespoons cornichons or other sour gherkins (pickles), roughly chopped

2 scallions, thinly sliced

½ cup chopped flat leaf parsley, divided

Cook the Lentils:  Pick over and rinse the lentils.  Place them in a medium saucepan with the halved shallot, thyme, bay leaf, a pinch of salt, and 4 cups water.  Bring to a boil and then turn down the heat to a simmer.  Simmer for 25 to 30 minutes, until firm-tender.  Drain, discarding the shallot, thyme sprigs, and bay leaf.  Keep warm.

Cook the Potatoes:  In a separate saucepan, cover the potatoes with 1 to 2 inches of water.  Bring the potatoes to a boil.  Lower the heat and simmer the potatoes until they can easily be pierced with a fork. Check after 10 minutes and then keep checking until done. (They shouldn’t be mushy.)

Prepare the Dressing:  While the lentils and potatoes are cooking, prepare the dressing.  First, place the minced shallot in the bottom of a small bowl with the red wine vinegar.  Allow it to sit for 5 minutes.  Whisk in the garlic, Dijon, a pinch of Kosher salt, a few grinds of pepper, and the olive oil.  Stir in the capers, cornichon, and scallions.

Assemble the Salad:  Slice the warm potatoes into ½ inch segments and place in a serving bowl or platter.  Add the lentils, dressing and all but 1 Tablespoon parsley.  Toss gently.  Adjust the seasoning with salt and pepper, if needed.  Scatter the remaining parsley over the salad and serve.

Nutritional Info:  By my calculations, 1 of 4 main dish servings equals 400 calories and 17.6 grams fiber.  1 or 6 side dish servings equals 267 calories and 11.8 grams fiber.