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| Smitten Kitchen (snipped) |
I used the recommended lentils - a brand of French lentils - small, nutty and yummy. I buy them from Jansal Valley, which is a Sid Wainer company. Sid Wainer is in New Bedford, and you have to visit the store sometime, if you haven't. We buy their grains and beans in the Shaw's near us. We've been growing herbs in our Bounty Elite AeroGarden this winter, so we have fresh thyme and parsley at our fingertips. Perfect!
We were very full with 1/3 of this recipe for dinner. The rest we refrigerated and shared in lunch boxes.Warm Lentil and Potato Salad from Smitten Kitchen (which was "adapted from a few David Tanis recipes.
2 large shallots. Halve one and finely dice the other.
4 sprigs of thyme (no need to pinch leaves off
1 small bay leaf
1 cup of dry small green lentils (Jansal Valley); remove any stones, etc.
salt
Cook lentils: 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.
1 pound of fingerling potatoes
Salt and pepper
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.
1 tablespoons red wine vinegar
2 garlic cloves, minced
1 T smooth Dijon mustard
1/4 cup olive oil
2 teaspoons capers, rinsed and roughly chopped
2 tablespoons cornichons or other sour gherkins, roughly chopped
1 to 2 scallions, thinly sliced
1 tablespoons red wine vinegar
2 garlic cloves, minced
1 T smooth Dijon mustard
1/4 cup olive oil
2 teaspoons capers, rinsed and roughly chopped
2 tablespoons cornichons or other sour gherkins, roughly chopped
1 to 2 scallions, thinly sliced
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 chopped capers, cornichon and scallions.
Assemble salad: Slice potatoes into 1/2-inch segments and place in serving bowl. Add lentils, dressing and all but 1 tablespoon parsley and combine. Adjust seasoning with additional salt and pepper if needed. Scatter salad with remaining parsley.
Assemble salad: Slice potatoes into 1/2-inch segments and place in serving bowl. Add lentils, dressing and all but 1 tablespoon parsley and combine. Adjust seasoning with additional salt and pepper if needed. Scatter salad with remaining parsley.
