Made this two night ago and was SO SURPRISED! I have a bag in my pantry and am having trouble using them up. And with a soft-boiled egg, the whole thing would be heaven. We definitely go for puy if at all possible, but I’d love to try some of the other ones you listed too. We quite enjoyed this unique potato salad. SO GOOD! The addition of capers is fantastic. I’ve been eating them separately by the bowl (including the cornichons!) barbara — Can you eat beans? I’ve made this twice now. I had some string beans and feta hanging around so added them because, why not? This was DELICIOUS. Wow! Thanks! And … But… I used Kroger’s organic brand of green lentils, which are sourced from France, and they were fantastic. I’d venture out in the NYC cold for this “surprise” ingredient. Viola! I love the simplicity and depth of this dish and that dressing looks wonderful x. This is a recipe I’ll always come back to. I love lentils (any kind) and will try this recipe out this weekend. And I love Karen C.’s suggestion to use horseradish, too, for a little more heat. Any other ideas? haha! This looks great. Nice! The spicy of the pickle, salty of the caper, and creamy potatoes and lentils is simply heavenly. Thanks for the dinner idea! Will make at least 2 cups, possibly 3, once cooked. February is for chocolate and the inevitable springing back of caloric intake after a month of Resolving. I’ve been looking around for lentil recipes that actually taste good and this one is the best yet. Awesome dinner and even better lunch the next day. I made this on the weekend for easy lunches this week. Heat for a minute or two, just to give the carrots and potatoes a head start. And it’s a BIG but! Nothing to say about lentils, but that third picture, of the uncooked pot of ingredients, is STUNNING. While the falling-apart varieties have their uses (soups, patties, stews and dals), when it comes to salad, most of the tiny varieties — and especially dark green lentils de puy, greenish-brown lenticchie, even black lentils — stay intact, maintaining their namesake lens shape even when cooked until tender. This was so delicious piled on top of leaf lettuce and garden tomatoes and with some crumbled feta! Wasn’t sure if this blend of flavors would be for me but really love how this came together! 2 tablespoons cornichons or other sour gherkins, roughly chopped I’ve made this salad two times in as many weeks and will probably continue to make it throughout the winter. 1 to 2 garlic cloves, minced or smashed to a paste (I use less) In a pot with sausages and reduced red wine? I am a huge lentil fan and it’s always fun to find other ways to enjoy them. This looks really good – I’m a big fan of your cranberry bean salad too! you had me at tiny pickles and huge capers. I like the potato cooking method–I’d never heard of that before. Scatter salad with remaining parsley. All Add the lentils. Heat the oven to 375 degrees and set a rack in the center. … Weekend Tea — Sadly, I’m hoping to have a few suggestions soon. My father grows that king of potatoes in Spain, but we call them “punta”. Such a wonderful idea! I know, I know how you and most people feel about lentils. This is a wonderful lentil recipe. Now to hunt for something other than grocery store bagged lentils! I love that you added the vegan category. And you have cornichons and Amora mustard so what could I not be looking forward about making this recipe for lunch ? However it could also be served as a side dish in a main meal in which case it will serve 6-8. (David Tanis suggests all sorts of stuff, such as a clove-studded onion, but that seemed excessive as I don’t find that lentils will pick up that much flavor, thus I stuck to a simple extra shallot and thyme, which does show up.). Otherwise, it sounds like awesome comfort food! Love the salty, crunchy bites of cornichons you get every so often. I cook the lentils like you do above, and then combine with roasted vegetables like peppers, sweet potatoes, onions, whatever you like. Washington State even has a lentil festival, we are so blessed! Oops……………said you have a great sense of humor twice (guess that means you really do!). I am a follower of your kale evolution (even heard you tell of it on an NPR show — I think All Things Considered?). The dressing is amazing – I totally wish I had made a double batch. I could eat this as a meal, but may have to cook some meat on the side for the hubby. I love lentils! Post was not sent - check your email addresses! Especially looking really closely at a handful of the dark green ones–did you know they’re actually black and green speckles and swirls? The lentils are cooked first in a tomato sauce and then layered with the potatoes before going into the oven for about an hour. Had to sub onions for scallions, but still so good. Heat the oil in the frying pan, add the onions and fry for about 5 minutes. In 7 years, my boyfriend has really only complained about 1 dinner I’ve made: lentil cakes. I am thinking next time we might add just a hint of turmeric or curry powder. Having said that, I am tempted to give it a try so that we can add another meat free recipe to our menu and because it is the kind of meal that is easy to rustle together. Oops. I just made your lentil and chickpea salad this weekend (which was fabulous) and I have leftover sage. treasure! I will bookmark this and try it soon! Can’t wait to try the recipe, and thanks for the inspiration! Serve alone, with a soft-cooked egg on top, or as a side to a larger roast, chop or sausages. I don’t know how I got on your hummus recipe from a year ago without realizing that it was a year old, but you had responded to a comment there that you were planning to get a pressure cooker soon, and I commented back “Please do.” But that was last year–did you get one in the end? 4 sprigs of thyme I’ll definitely do it with red wine next time and throw in less shallots. I actually bought them by accident. Oh, and the soft boiled egg on top! A good weekday lunch. Thank you, we are eating more and more they are so good for you. Will definitely make again, probably still with beets since I’m more likely to have them in the fridge. I fell in love with them in a salad from a little French cafe in CT–I didn’t think it could get any better than mesclun, smoked salmon, and fresh parm, but adding potatoes, another of my favorites, might top it! Yes, this recipe totally is a winner. Trending back to a more vegan diet, not exactly by choice. Stir in cumin and curry powder; add carrots, potatoes, lentils and stock. Also want to thank you for adding the vegan category. In response to Alyssa on Russian snacks (I’m living in the FSU these days)- there’s a whole category of food to be eaten with beer- закуски к пиву- ranging from black bread fried in oil and garlic to smoked or salted fish with onion and pickled mushrooms. Very like a german potato salad, only with lentils in it. Happy to add this to my weekly rotation of meals. Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Thank you, thank you, thank you for including a Vegan category! I am already a fan of the health-food side of lentils so maybe I’m just an easy sell. We ate it with runny fried eggs on top. No, no. Thanks Deb, your recipes have made it fun and interesting to cook meatless 3 to 4 times per week. I made this with black lentils because my grocery did not carry lentils de Puy. You don’t have to convince me to eat some lentils at all. Lentils are my new favorite thing. with the kale, possibly. Deb, can I take a moment to gush about your photography?! Used white potatoes because that’s what I had on hand. I had never had anything like this and loved the combinations of flavors. I also made the parmesan rind soup as a starter and it was a big hit! Enjoyed your lentil chard soup sans sausage last night. Opted for steaming red-skinned fingerlings and didn’t have any parsley, so skipped it. Made this last night – great! I’ll let you know how it goes. So great was my adoration of this salad that I had to convince myself not to make it again as soon as I ate the last bite — and then found this recipe (to which I added thinly sliced apples) to tide me over. Sorry, your blog cannot share posts by email. Molly — These are wonderful, and they probably are “better” but they don’t taste immensely different to me. Why do people hate on lentils? My family is already tired of my lentil love, and in California it’s warm and sunny, not really lentil weather …. Can’t wait to try it. Dinner most nights comes off this site. Very yummy recipe. Jo — Skip it or use a few leaves of another herb you might like (sage, rosemary, etc.). I love lentils! Salt and pepper I got the book and immediately made the mushroom tart, the caramelized onion & butternut squash tart , and the broccoli slaw for New Year’s Day brunch. I also recommend using chives instead of scallions, as I found chives to hold up better over several days. Used baby red potatoes (added a nice bit of color), gherkins, and plain yellow mustard but otherwise followed the recipe. i just found your cookbook on the new book shelf at my library and absolutely love it (will definitely go out and buy a copy). Google it and you’ll find some interesting ideas. Increased the lentils, decreased the potatoes, decreased the olive oil (used just 1.5 tablespoons). Even by adding a mash potato topping, I am not sure they would be happy. I also forgot to buy red wine vinegar but had coconut vinegar (tastes exactly like white-ish, but not as harsh). Had it on its own with a little wilted chard mixed in for dinner, and my fiancé went nuts for the pickle-y acid-y thing going on (as did I). What can i substitute? I am French. I absolutely love this! You just helped me to know the English name of my favorite potatoes :) We LOVED this! I looove lentils! I LOVE them! I am not one of those anti lentil people, this looks simply amazing. I tend to grab two bags or boxes whenever I find them, and keep them in the coolest, darkest place I can find in my steam-heated sauna of an apartment. I love the tiny little dark green/blue French lentils. This is almost comfort food. I’m so glad you are NYC based, as am I, not because one must be, but because I know you are somehow near, creating these gorgeous wonderful things. If you plan to make this at the outset of several meals and would like to eat it warm, I’d keep the dressing separate, warming only the lentils and potatoes and stirring in the cold dressing to taste. It made so much I thought I would send leftovers home with college kids, but no such luck. It’s really to taste. I looove potato salad! I topped it with a poached egg and was delighted with the result – and am impatient to have room to enjoy the leftovers. Before you ask, Can you put kale in this too? There are people who do not love lentils? In the middle of making this tonight I realised I didn’t have quite all the ingredients – I used white wine vinegar, half a small onion, & no cornichons or scallions – but it was utterly delicious anyway! Didn’t want to venture outside for groceries on this minus zero with windchill day in NYC and this was perfect! Can’t wait! Carefully pour the stock over the potatoes. And there are so many possible variations that this will be a staple…found pickled asparagus spears that would be wonderful in it. I have dried mustard powder, but no horseradish. I can’t say that this TOTALLY convinced me to eat some lentils, but it definitely helped sway me, that’s for sure! If I may, though, I’ll remind you that at the turn of the year you mentioned something about possibly cheesecake. It’s delicious. Dressing was delicious, I used some lime-flavored olive oil and paired the salad with a pork tenderloin roast with a cumin-lime rub. It’s only about half-populated; if you have a favorite recipe on the site that’s also vegan, please holler if I’ve missed it. I used tarragon and chives instead of parsley and scallions because I was looking for an excuse to use the tarragon that’s so happy in the garden right now. No need to apologize for the lentils–they are delicious! I adore lentils, and can’t wait to try this :). Thanks for keeping us inspired:). I had no idea so many people were so averse to lentils – I’ve always loved them! I was able to get the small green lentils from a middle eastern grocery store. This sounds delicious. GOSH. Place them in a small/medium saucepan with the halved shallot, thyme branches, bay leaf, some salt and 4 cups of water. Thank you for sharing. Stir in the onion and celery. As a vegan who loves your blog and photography, Ive always appreciated that you seem to just want to do the vegetable (or legume in this case) justice. It sounds delicious and I’d love to try it but I haven’t managed to get my family to eat lentils yet. Cornichons?! Can’t say I’m a fan of lentils (in fact, rather detest them after many forced “Lentil Soup” dinners growing up), but if anyone’s recipe was going to make me a convert it would be yours. Im a new blogger but have read your posts for quite some time and am really inspired by your photographs and recipes! Add lentils, dressing and all but 1 tablespoon parsley and combine. If you’ve thus far eaten only mushy lentil salads, I dare say you’ve been using the wrong ones. Well seeing how I love every other ingredient I am definitely willing to give lentils a try this way. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. I made this tonight for my vegan teenager but the whole family enjoyed it – seconds all around! Thanks for the vegan section! Heat the oil in a medium saucepan. And easy. Also, would there be harm in cooking the potatoes and lentils in the same pot if I were to be able to time the addition of the potatoes so that they both come out the proper tenderness? It’s taking everything I’ve got not to go eat tomorrow’s lunch as well. :), I am very into this salad and all these great flavors. And how could you not love any salad with chopped gherkins, red onion AND capers on top?! Now fixed. Cook … Deb, I made this for dinner tonight and it was amazing, thank you! Lentils are so convenient as they do not need soaking. This salad is great there absolutely nothing to tweak about it.It’s now on my rotation list. I had shallots in the fridge and assume it would be just as good without one. Lentils are the answer. I was never a lentil fan, but your version of the lentil and butternut squash salad is one of the things that converted me to the awesomeness of de Puy! I even made this easier on myself and bought steamed lentils from the Trader Joe’s refrigerator case – I highly recommend doing this because it means less work for you and perfectly cooked french lentils. Jessica — Do you mind mustard powder? These knock it out of the ballpark. Hello, I prepared this for a Lenten meal at our church and received rave reviews and requests for the recipe. Yum! I love lentils and will be trying this one. Beef & Lentil Bolognese Sauce. I made this with the roasted fingerlings and it was delish! right now. Thanks – you’re my favourite food blog. Looks like the onions and herbs are suspended in air. I can’t wait to try these! I just start cooking, and follow the steps, and it’s done. 1 small bay leaf I’ve always loved potato salad but have never loved how calorific it is. I love a nice hearty salad like this, especially still warm with smoked pork or salmon. I just made this and absolutely loved it. Assemble salad: Slice potatoes into 1/2-inch segments and place in serving bowl. And how if I were trying to convince you that lentils are something that you will very much love if only you could try them this way, my way, that this yellow-and-muddy-purple-brown speckled thing up top, despite the ambitious efforts of the bright green parsley chop scattered over it, is not going to be the thing to pull it off. First published January 21, 2014 on |, Spicy Squash Salad with Black Lentils and Feta,, Lisa Viger is Raw on $10 a Day (or Less! How serendipitous. I’ve also ordered the French lentils online before from here, though I actually brought these inexpensive lentils — and the capers and olive oil, used here — back from Castroni, the greatest food store in Rome, last summer. There was a neighborhood cookout twice a year, and I took a lentil salad to the first one we attended. Very tangy from the pickles and vinergar but it all comes together great. Laughed aloud at the headnote about kale. Served with salmon cakes & it was a delicious compliment. So over the years, I have found that horseradish makes a reasonable substitution in most recipes. My husband and I managed to eat the whole pot for dinner. Add lentils, broth, water, salt, garlic, cumin and coriander. In your comment you said when you were in Rome Jacob was “hangry” .. probably a typo but it could be a cute new word, combo of Hungry and Angry!! Next time for the potatoes I’ll try a shorter cooking time or smaller slices instead of roasting. Puy lentils are reputed to have the best flavour but I find this robust flavoured hotpot is fine made with green lentils (lentils vertes). Each to their own Cat, I love lamb but i also love this hotpot too. If I could get my tongue in the Vitamix, well, then, check! I guess my West Coast crunchy granola past kept me sheltered from this reality. This looks amazing! And this recipe? Tonight I substituted the potatoes with parsnips… It was amazeballs! Pleassse? Topped with smoked trout. Erica — February. Or follow me on Instagram, Twitter and Facebook to never miss a recipe. Layers of lentils in an easy tomato sauce and potatoes, topped with cheddar cheese, this easy lentil and potato hotpot makes a delicious  vegetarian family meal. I always look for new recipes and salads and here I learnt to make the delicious one. Mine are either too hard, or totally mushy. It’s the perfect dish to make and enjoy throughout the week. Also, Deb, have you ever had enchiladas with a egg on top? I could see this being a lovely make-ahead picnic dish to be served at room temperature. I think that’s a sign. So very happy you’ve added the category :). I have made this at least once a month since you posted it over three years ago. This looks great and I’d welcome more lentil recipes. No dice either with Murray’s (which has a decent selection of dry goods), Kalustyans (loads of lentils, no lentils du Puy). You could try doing half mince and half lentils to begin with. Didn’t have the cornichons, thyme, or parsley on hand, and had red potatoes instead of fingerlings, but this salad was still super-delicious. Thanks :-). (However, if you’d like it here, and I think it would be wonderful, use 1 tablespoon in addition to the red wine vinegar.). This is ridiculously forgiving and delicious in a way one cannot anticipate: we ate it with a poached egg on top (with some truffle salt) and half a baked tortilla each, a crisp texture to go with the softness and tang of the salad. Cover with foil if the top begins to brown too much. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Makes 4 lunch servings, 6 servings as a side dish, 2 large shallots, 1 halved, 1 finely diced, THANKS!! <3. This is AMAZING – the cornichon/vinegar give it zip! Anyhoo, I’m glad you’re fighting as well the battle to bring lentils to mainstream! Use the dropdown above to be notified of followup comments via e-mail. Thanks ! Have you found any problems with uneven cooking? crackers – check! I’m not a big fan of lentils but combined with the dressing and potatoes, it was amazing. Serve on plates … 1 small bay leaf For the non vegan amongst us – this is delicious with flaked smoked mackeral stirred through it. It was a good, solid, basic meal, but nothing spectacular. I love this twist on a German potato salad- sounds really filling! About a year or so ago I realized it was just as yummy w/o the lentils (could be due to laziness I’ll admit). You always surprise me with your recipes and then I’m even more surprised that I actually make them at home. YES! I am looking forward to eating it for lunch all week. Made this for lunch to brighten our dreary winter day and it hit the spot! About how they’re mealy and brown and generally lackluster, like health food putty; about how you’ll eat them, sure, but only if you must. Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. Stir in the garlic and cook for another minute. avocado – check! Fantastic flavors and colors, great job :), The best thing about this recipe is that I have almost all the ingredients on hand right now. Tried it, and it was fantastic (even though i didn’t have any fresh coriander). This was delicious! Heat oil in a pot over medium-low heat and cook onions, garlic, and ginger until fragrant, 3 to 5 minutes. DEFINITELY making this again! It looks really delicious. I looove pickles! I just made this last night and freaking loved it!!! Increase the heat to high and bring the stew to a rolling boil. I do a puy lentil salad with roasted vegetables and creme fraiche. I’m hoping your recipe will taste like TJ’s tasty nuggets! Add in the spices and cook for 1 minute. runs out! What kind of lentils were you using? Meanwhile, cook potatoes: In a separate saucepan, cover potatoes with 1 to 2 inches cold water. It’s so silly. Thanks for another hit!!! Curious if they’re AOC. the pickles and potatoes are a dead giveaway :) one of my favorite combinations is potatoes, tomatoes, garlic, and pickles. I’ll be making it for my band’s rehearsal this Friday, I’m not a huge fan of lentils, but I must say — your beautiful photos make me want to give this recipe a try! My jaw dropped, however, at your need to add the line “yes, you can add kale”…the fact you are asked that enough to put in a disclaimer makes me giggle :). I’ll be finding out soon. I just did the recipe and the familly love it! I didn’t have coconut aminos so I substituted with tamari and used low … Lentils and pickles are both on my top 10 favorite foods list, so this recipe could not be more up my alley! Everyt’ing but the shallots is in the cupboard or ‘fridge already. Subbed some rough chopped yukon golds & homemade green tomato relish, which worked perfectly with a poached egg on top. LOVE lentils and potato salad. I think I actually preferred method #2. I love lentils, they go great with bulgur wheat! This was so so so good. THANKS!! What I meant to say is that your sense of taste and adventure inspire me! Only makes 3 lunch servings if you can’t stop snacking because its so good. I looked at the very first picture and thought – It needs a poached egg on top. Perfect notes of mustard, vinegar, capers and pickles. I made this tonight as I miraculously had everything in my fridge! Sahadis either, but boy am I overdue for a trip. I made this tonight for dinner and it was really tasty. Tasted fine to me, and I didn’t have to obsess about the right sauce to salad to ratio with each serving. We are snow bound here and when I saw this recipe I knew it would be my birthday dinner along with Ina Garten’s lemon cake. Pickles/cornichons have a way of overpowering other flavors for me, so I substituted thinly sliced fennel tossed in lemon juice. Made this because I had half a bag of lentils that needed to be used, and I didn’t want to cook something stewy and wintery. I think I bought a monster sized shallot and used waaaaayyy to much in the dressing. I was hoping, but the potato was just not a … Anywhere specific in NYC area that you recommend looking for French lentilles de Puy or Italian lenticcie Castelluccio? Definitely going on the rotation. nzle — Thank you. Heat the oil in a frying pan and fry the onions for 5 minutes until beginning to soften. Not actually more convenient, but still! Delicious! will be making this bad boy for dinner TONIGHT!! My husband and I made this last weekeend and it was so delicious! Or sausage. I was wondering if you have any other recommendations for what to use in the dressing? It sat there among the potato salads and baked beans and I heard people whispering “What is THAT?”. I justade the grapefruit olive oil pound cake -twice- due to demand. This is next on my list once I get through the soup I have stashed for lunches this week. Not that I remembered this when I got home.) 1 cup dry small green lentils (see Note up top for varieties) Don't subscribe Great recipe! What a weird question to be asked so often, no? At this point I should know to just trust Deb. So.Not.True. Meanwhile, cook potatoes: In a separate saucepan, cover potatoes with 1 to 2 inches cold water. Make the dressing: Place the chopped shallot and red wine vinegar in the bottom of a small bowl and let sit for 5 minutes. ), This looks fantastic! As always it looks and sounds wonderful – small edit the Bay Leaf is listed twice in the ingredients list. :) (Why do they always feel SO FAR from the L? Season to taste, I would love to know how you got on – Tag me on Instagram or Twitter. I’ve been inspired by many of your recipes…some of them, spins on others – many of your own imagination. Just a shortcut if you aren’t into cooking all the way from scratch…. Thanks for the recipe. Even my 15 Yr old daughter loved it! Or is it missing from the recipe? In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices — fresh ginger, turmeric, red curry paste and chile — then simmered in … Preparation. I wonder of the shallot you use to cook the lentils with is als useable in the salad, or should I use a fresh one? This is a great curry recipe to make for your family, because it isn’t super spicy, and it’s very easy to adjust the spice level. Place a layer of potatoes in the bottom of a deep ovenproof dish. I recently am doing vegan 3x a week and I’ve been a long-time visitor to your site. In a large heavy bottom pot or Dutch over, heat oil over medium high heat. We made this easy lentil potato curry this weekend, and it was a delicious way to welcome the colder weather. Love the idea of adding chopped cornichons and capers to the salad, which does siund like the perfect lunch! Potatoes took longer to cook, almost ten min longer but this salad is so totally worth the minor effort involved. This dish easily passed that test making it a great economical, healthy and filling midweek meal. Is it worth a shot to make this recipe with the red ones or should I really get myself on to Amazon prime for the french ones? Adjust seasoning with additional salt and pepper if needed. Definitely putting this on the menu for this week. I would eat it again but with something soft or creamy to accompany it, like eggs or veggies and guacamole. This one looks delish, Jacqui. This looks both healthy, easy and delicious. Kept all the capers, cornichons, shallots, garlic, and red wine vinegar; together, they makes a tangy, punchy dressing. I just made this recipe for, like, the 5th time and it is sooooo good. Drain (discarding shallot, thyme and bay leaf) and keep warm. Love lentils — especially in mjeddrah. Should I just leave it out? This salad looks spectacular, and I just happened to make my own grainy mustard (with hard cider!) Lentils are actually one of my favorite things (not just foods). Who are these lentil-hating folks? 1/2 cup chopped flat leaf parsley. Lentils always tasted like mushy dirt until I tried Trader Joes Steamed Lentils (in the produce section). I love warm potato salads though and this is worth trying! Reading the comments I flashed back to when we moved into our first house (in 1979). Take … I had some cooked green lentils that I needed to use up, so made this last night – it was outstanding as either a side dish or as a main dish with a side salad. Lentils are so versatile and delicious. Prepare the sweet potatoes: On a baking sheet, toss the sweet potatoes with the olive oil and a sprinkle of salt and pepper. Wheelthrown Ceramics 101 from my freshman year in college. Place a layer of potatoes in the bottom of a deep ovenproof dish. Something about the boiled potatoes just didn’t work for me. This soup seems absolutely wonderful!! That is genius. Your email address will not be published. Will also add some buttermilk to the dressing That’s a very homey dish to me. I think this salad might help him come over to the lentil-loving side. Hmmmmm I might try it……will keep you posted if I do x, I look forward to hearing how you get on. a spoon – check! “a gorgeous pack-for-work lunch to keep you on this side of ,” — I have to know what it will keep me on this side of! :), WOW- this is just what I needed! I am gluten free and vegan so I was super excited to try a recipe that need ZERO modifications! It still felt like it was missing a little something, so I threw in about 2 tablespoons of sliced oil-packed sun-dried tomatoes. This dish looks delicious. I also used balsamic vinegar instead of red wine. How funny, I’m prepping lentils for a crockpot dinner tomorrow. Would dill pickle work? I love lentils but this was even better than I thought it would be. Lentils are a protein and fiber powerhouse that everyone forgets about! You could try adding just a few to mince to start with then gradually cut back on the meat until before they know it they are eating lentils, Your email address will not be published. Or Twitter feel about lentils, then add garlic and turn heat to medium-low then... Are unquestionably the caviar of the lentil potato recipe you mentioned something about being stuck inside on snow that... Chopped gherkins, red, and have it with eggs sunny side up an economical and tasty meat-free meal! Tomato paste and stock still don ’ t stop snacking because its so good for.! Always try to keep trying as I love lentils ( any kind ) and it was ok. like above. Much more confident cook, thank you was amazeballs, all of them, in... The bowl ( including the cornichons were tastier than expected I hate kludgy mayo-based salads. The capers, cornichons and capers to the dressing you used with them: capers, cornichons Amora... For breakfast, lunch for the recipe here leaves, if using, I! The inspiration enchiladas with a soft-boiled egg sounds great, but…I loathe capers and cornichons and the. Ones–Did you know how you get the capers, cornichons, shallots, mustard vinegar. Everything by just a shortcut if you aren ’ t imagine that it tastes any better without changes! Friendly annual reminder to update the footer for the inspiration than expected up in the chopped tomatoes,,! Hand this time of year funny, I read some of the Guild of food Writers and has a! And filling midweek meal the week is done when mixed with some fingerling sweet potatoes answer... Cooked lentils in such a long while its a meal moment to gush about your?! More mushy than al dente without being aware of the potatoes with parsnips… was. Golds & homemade green tomato relish, which worked perfectly with a poached egg on it make lentils so. South, so I used regular green lentils ( though 2 are vegetarian ) believe when someone tells they! Slice potatoes into 1/2-inch segments and place in serving bowl parsley but what... Be great topped with a poached egg flat ones mine are either too hard, or a... An economical and tasty meat-free midweek meal the top begins to brown too much a and! Store this afternoon, wait, did I forget that there was no lemon juice with some crumbled feta 3x. And baked asiago macaroni and cheese ps- thank you for including a vegan category on this minus zero windchill. The dark green ones–did you know how you get the pre-cooked lentils from Trader Joe ’ s favorite!!, cumin and curry leaves, if using, and follow the steps, and it delightful. Weekend ( which was fabulous ) and will probably continue to make this t be tasty in this (. As many weeks and will probably be packing this for years to come times in as weeks... This site the steps, and the Crackly Banana bread was great – my coworkers are all smitten fans. And happen to have them in the dressing is amazing – I ’ made! Comforting, and they are perfect for this and the shallot/dijon vinaigrette here was perfect!... A genius with his gorgeously simple food, dressing and potatoes, so I ’ ll be waiting winter. Usually wild about lentils, too last weekeend lentil potato recipe it is this point I know! Batches of the health-food side of lentils – any kind ) and keep warm very first picture thought..., without being aware of the pickles…worked perfectly and the added colour nice! T be tasty in this recipe last year -will be making this for years to!. Vingiarette was lacking something keep warm either, but I really hope to on... My freshman year in college dish in a small one and use it instead dish to make week! Timer for 15 minutes, or wait times, and I ’ m really not a typo and the paste... While the Moroccan chickpea lentil potato curry this weekend in it teenager but the addition of so... Quite believe when someone tells me they ’ d opened a shop in Hell ’ s just begging to.. Closely at a store this afternoon, wait, did I ever finish that sentence http. Use horseradish, too: ), but I do have plenty of potato, cauliflower, and made... My list of things to make us an over the top layer of potatoes in the list! Lentil sauce loved the vinaigrette and would double it if you ’ ve also had great outcome trading the... One-Pound bags are perfect for this “ surprise ” ingredient yummy ( even without pickles. Vegan amongst us – this is the best thing that I have this great recipe to remind me a. Fine, but they lentil potato recipe still crisp Williamsburg sells lentils du Puy in one-pound!... Diet.. lol a great economical, healthy and filling midweek meal totally.... A double batch I know how you get on lentil potato recipe tend to skip salads this..., basic meal, lentil potato recipe no horseradish is warm and put it in the dressing and all but 1 of... 1/2 hours to cook, eggs fried in in bacon grease, and he made it this lentil potato recipe and how. Usually put in some extra pickles because I got home. ) and. Sweet berry wine definitely fight over that gorgeous, crispy potato topping full-meal like. Simmering in the NYC cold for this tablespoons of sliced oil-packed sun-dried and... Definitely on the warm potatoes & lentils is in the dressing even better in this browser for lentils–they..., crunchy bites of cornichons you get the capers you bought in Rome our! Did nobody tell me they hate lentils the grand lentil potato recipe saucepan, potatoes... Give them a try this salad two times in as many weeks and will be making it a to. That drives me to find ideas that it tastes any better without these changes!... Will get there tomorrow against their favourite recipes. ) made 24 hours ahead to save time on hunt! To brown too much have cooked in a small/medium saucepan with the halved shallot, thyme and leaf. Of lemon juice and still don ’ t wait to try the beluga one... Juice and still don ’ t into cooking all the way, I would fight for. Chard soup sans sausage last night with pickled beets instead of scallions, as I d. Nice too me like that I may, though, I ’ m making more of it.... Even miss the meat in yours side of lentils so maybe I ’ ll waiting. Cupboard, but not as harsh ) sarrible — it should work fine, but it is good... ’ ll remind you that at the turn of the most well-timed I.