Saladsdeliciouslyella
Lentil & Potato Salad
This salad is so much more than the sum of its parts. The lentils, capers and potatoes, tossed in a zingy mustard dressing, make this fresh, flavourful meal a hearty working lunch or summer dinner.
👥 2 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●bowl
- ●whisk
📝 Preparation Steps
1
If cooking your lentils, place them in a pot of cold water, bring to a gentle simmer and cook for 8–⏱️ 10 minutes until tender. Drain and run under a cold tap to halt the cooking process. Allow to drain well and set aside. If using tinned lentils, drain, rinse and allow to dry.
2
Place the potatoes in a pan of cold water over medium–high heat. Bring to a gentle simmer and cook for 15–⏱️ 20 minutes, until you can pierce them with a fork and feel no resistance. Drain and set aside to cool. Once you can handle them, chop into bite-sized pieces.
3
While the potatoes are cooking, make the dressing. Place the red wine vinegar, smooth Dijon mustard and maple syrup in a medium bowl; whisk to combine while slowly pouring in the olive oil until you have a smooth, emulsified dressing.
4
Place the slightly cooled chopped potatoes, chopped spring onions and chopped parsley in a bowl, drizzle over ½ of the dressing; toss to combine.
5
Place the lentils and capers into a medium bowl, pour over the remaining dressing and toss to combine.
capers2 tablespoons
6
To assemble the salad, place ½ of the potato mix, ½ of the lentil mix, ½ of the cherry tomatoes, ½ of the cucumber and ½ of the lettuce into a serving bowl. Toss to combine before eating. Season with salt and pepper to taste. Reserve the other ½ of the ingredients for lunch on day 3 of the meal plan.
cherry tomatoes2.5 ozcucumber0.25
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