Print Recipe
0 from 0 votes

Lentil and Potato Salad

Beluga lentils are perfect in salads as they hold their shape so well through the cooking process.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Vegetarian entree
Author: Susan Pridmore

Ingredients

Lentil and Potato Salad

  • 1/2 cup Beluga lentils
  • 8 fingerling potatoes
  • 1 cup thinly sliced spring onions
  • ½ seeded Serrano pepper minced
  • ¼ cup sliced cherry tomatoes
  • 1/4 cup diced celery
  • 2 Tbsp chopped Italian parsley

Vinaigrette

  • ¼ cup white wine vinegar
  • 1/2 tsp minced fresh rosemary
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 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.