Warm Potato & Lentil Salad

Hello my name is Kate, and I'm addicted to lentils.

Since we have been cutting back on eating meat, I've been using lentils as a pretty regular go-to to add protein and deliciousness. It works in soups, chilis, enchiladas - I've yet to find a way I didn't like lentils. This recipe was no exception.

Admittedly, Sean found it to be a little lack luster and said it would be a better side dish. I did not think it was lack luster in any way shape or form, so feel free to use it as a main meal or a side dish.

I adopted this recipe from Smitten Kitchen, who's blog I just love. As usual, her photography is far better than mine, and so her's looks nicer than mine, but I believe mine was just as delicious. 

Warm Potato & Lentil Salad

• 2 small shallots, 1 halved, 1 finely diced
• 4 sprigs of thyme
• 1 cup dry small green lentils
• Salt and pepper
• 1 pound fingerling potatoes
• 2 tablespoons red wine vinegar
• 1 to 2 garlic cloves, minced or smashed to a paste (I used 2)
• 1 tablespoon smooth Dijon mustard
• 1/4 cup of your favorite olive oil
• 3-4 tablespoons of bread and butter pickles, chopped
• 1/2 cup chopped flat leaf parsley (she used fresh, I used dried)

Pick over and rinse lentils. 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 2 tablespoons chopped pickles.

Assemble salad: Slice potatoes into 1/2-inch segments and place in serving bowl. Add lentils, dressing, extra pickles and all but 1 tablespoon parsley and combine. Adjust seasoning with additional salt and pepper if needed. Scatter salad with remaining parsley.