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Cost
$ $ $ $ $
Difficulty
• • • •
Time
30 mins

A nice salad! keeps well and so, perfect for picnics!
A while ago I was reading a blog day article somewhere, it was a bunch of cool blogs and one of them was a beautiful cook blog by and Israeli designer and awesome food photographer. I
spend half the evening reading her recipes that are written with humor and looking at the beautiful pictures.

The cool blog made me want to do 3 things - cook, take pictures and blog. So this is the result! today's lunch. Also, since it is memorial day, this is perfect picnic or barbecue salad. it lasts really well, it's healthy and very easy to make.

Posted by aya R. from Brooklyn, New York, United States • Published See aya R.'s 17 projects »
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  • How to cook a potato salad. Lentils And Potato Picnic Salad - Step 1
    Step 1

    Ingredients for 2 people as a meal or 4-8 people as a side dish
    8 small purple potatoes (or white ones)
    half a cup of green lentils (also called French lentils)
    a small onion
    a tomato (I used a yellow one, but red is fine)

    For dressing:
    2 table spoons olive oil
    1 table spoon balsamic vinegar
    1 table spoon mustered
    1/4 cup of water

    For decoration:
    2 table spoon of yogurt
    fresh ground pepper

  • How to cook a potato salad. Lentils And Potato Picnic Salad - Step 2
    Step 2

    How to make it
    dice the potatoes, chop the onion and add the lentils to a pan. Cover in water and let cook for about half an hour on medium heat until the lentils and potatoes are soft but not mushy.

    While it cooks, make the dressing, in a cup mix all the ingredients and whisk for about 2 minutes until the olive oil and water blends. then slice the tomato into segments.

    Once the lentils and potatoes are cooked. strain until all of the water are out, and while still hot, pour the dressing over them. the heat makes the dressing soak really well in the potato.

    when serving decorate with the tomato slices and yogurt.

  • Step 3

    A couple of pointers:
    We are trying to cut down on cholesterol, so no salt for us, but it can be added to the dressing, also, you can replace the yogurt with cream cheese or ricotta.
    We eat it warm, but it's also really good cold, and can keep in the fridge for a week or so.

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Comments

Shivi
Shivi · Perth, Western Australia, AU · 14 projects
I think you made a couple of typos in the following:"How to make it
dice the potatoes, chop the onion and add the lentils to a pan. Cover in water and let cook for about half an hour on medium heat until the lentils and potatoes are soft but not mushy."

It doesn't make sense, do you add the onions and poatoes with the lentils or not?

Sorry I'm sounding a bit picky I just want to be able to make this as it looks simple and yum!
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