Lentil and Potato Salad
Beluga lentils are perfect in salads as they hold their shape so well through the cooking process.
Ingredients
Lentil and Potato Salad
- ½ cup Beluga lentils
- 8 fingerling potatoes
- 1 cup thinly sliced spring onions
- ½ seeded Serrano pepper minced
- ¼ cup sliced cherry tomatoes
- ¼ cup diced celery
- 2 tablespoon chopped Italian parsley
Vinaigrette
- ¼ cup white wine vinegar
- ½ teaspoon minced fresh rosemary
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup extra-virgin olive oil
Instructions
Lentil Potato Salad
- Bring 2 cups water to a simmer and add the Beluga lentils. Cover and simmer for 20 minutes or until the lentils are tender. Drain and cool.
- Bring a pot of well salted water to a boil and add the potatoes. Reduce the heat to a simmer and cook for about 15 minutes or until potatoes are tender. Drain and cool. Slice or halve the potatoes when cool enough to handle.
- Toss the spring onions, Serrano pepper, tomatoes, celery, and parsley together in a large bowl. Add the lentils and potatoes.
Vinaigrette
- Whisk together the vinegar, rosemary, salt, and pepper in a small bowl. Whisk in the oil and dress the salad.