That's not the real name but this salad kind of reminds me of my
favourite lentil soup. This is actually based around a Neil Perry recipe called
goat cheese, lentil and potato salad but we made quite a few alterations. We used potatoes from our friend's Troy and Bec's garden, thanks guys!
Lentil Potato Salad
- 3 cans of brown lentils, drained
- 8 small potatoes (I'm really not sure about the amount), peeled and cut into 1/2-inch pieces
- 5 small tomatoes, chopped
- 1/4 cup finely chopped mint (from our garden, yay!)
- 1/8 cup garlic chives
- 3-4 Tablespoons of dijon mustard
- 1/8 cup cheddar cheezly (optional)
- Praise Fat Free Mayo (optional)
- Salt and pepper to taste
Directions
In a medium saucepan, cover the potatoes with cold water and bring to a boil. Cook over moderately high heat until the potatoes are tender, about 10 minutes. Drain very well and add to the lentils and remaining ingredients. Serve at once.
Serves 4-5 (Toby eats large portions).
This was pretty easy to make, really filling and was a tasty option on a summer day. Besides I love one bowl meals. Feel free to use different herbs and/or increase the amount, the original recipe asked for mint and parsley. I think the flavour of the cheezly kind of gets lost so would suggest skipping it or just serve it on top. Toby enjoyed this without mayo, whereas I couldn't help myself. We had this on Sunday and then had the rest for leftovers on Monday, but some of the flavour was lost the following day so I suggest serving it immediately.
That looks wonderful! I might use dijonaisse because I'm, well, lazy, but this looks like the perfect thing to whip up on a 38 degree (ugh) day!
ReplyDeleteif you are boiling potatoes for salad you can keep them from disintergrating by adding a teaspoon of vinegar to the water when you start cooking them. Looks really tasty though and I may make that tonight!
ReplyDeleteHannah, that's a great idea!
ReplyDeleteYahvinah, great tip. Thanks!