Warm Potato & Lentil Salad
Prep time
Cook time
Total time
Recipe type: Entree, Lunch
Serves: 4
  • 1 cup green lentils, uncooked
  • ½ tsp dried thyme
  • 1 small bay leaf
  • Pinch of salt
  • 1 pound small potatoes (I used russet and chopped them up, but fingerling would be nice, so would baby red or yellow potatoes)
  • 1 tablespoons red wine vinegar
  • 1 large garlic clove, minced
  • ½ tsp onion powder
  • 1 tablespoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • 2 teaspoons capers, roughly chopped (if they're salted, rinse them off)
  • 2 tablespoons dill pickles, roughly chopped
  • ¼ cup chopped flat leaf parsley
  1. Rinse well, then place your lentils in a medium pot with the thyme, bay leaf, a pinch of salt and 4 cups of water.
  2. Simmer lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain (discarding the bay leaf) and keep them warm.
  1. While you are cooking the lentils, cover potatoes with 1-2 inches of water in a large pot. Cook for 10-20 minutes (depending on the size of your potatoes/potato chunks), or until they can be pierced with a knife. Do not overcook.
  2. Drain and keep them warm.
  1. While the potatoes and lentils are cooking, you can prepare your dressing. This is where the magic happens! Add red wine vinegar, minced garlic, onion powder, Dijon mustard, olive oil, and salt & pepper to taste, to a small bowl. Whisk together well, then add the in capers and pickle. Mix everything together until combined.
Putting it all together
  1. If using fingerling or baby potatoes, cut them into bite size pieces. Put all potatoes in a large bowl, add lentils and dressing, and mix well (but be gentle with the potatoes).
  2. Add more salt & pepper, if necessary.
  3. Serve in individual bowls, with a sprinkling of chopped parsley on top.
Adapted slightly from Smitten Kitchen.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/warm-potato-lentil-salad/