warm lentil and potato salad
You don’t have to look at me like that. I know, how you and feel about lentils. About how they’re mealy and brown and generally lackluster, like health food putty; about how you’ll eat them, sure, but only if you must. And how if I were trying to convince you that lentils are something that you will very much love if only you could try them this way, my way, that this yellow-and-muddy-purple-brown speckled thing up top, despite the ambitious efforts of the bright green parsley chop scattered over it, is not going to be the thing to pull it off.
Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Green Lentil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large shallots, 1 halved, 1 finely diced,
- 4 sprigs of thyme
- 1 small bay leaf
- 1 cup dry small green lentils (see Note up top for varieties)
- 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 (I use less)
- 1 tablespoon smooth Dijon mustard
- 1/4 cup of your favorite olive oil
- 2 teaspoons capers, rinsed if salted, drained if brined, and roughly chopped
- 2 tablespoons cornichons or other sour gherkins, roughly chopped
- 1 to 2 scallions, thinly sliced
- 1/2 cup chopped flat leaf parsley