Lentil Potato Salad - Revision history

Ajr at 17:39, 12 September 2025

2025-09-12T17:39:31Z

Ajr at 17:24, 12 September 2025

2025-09-12T17:24:32Z

Rehana at 23:29, 20 April 2025

2025-04-20T23:29:09Z

Ajr: Created page with "* 3 shallots * ~6 sprigs of thyme * 1 bay leaf * 1.5 C small green lentils * 1.5 lb fingerling potatoes * 3 T red wine vinegar * 2 garlic cloves * 1.5 T dijon mustard * 3/8 C..."

2025-03-30T01:42:54Z

Created page with "* 3 shallots * ~6 sprigs of thyme * 1 bay leaf * 1.5 C small green lentils * 1.5 lb fingerling potatoes * 3 T red wine vinegar * 2 garlic cloves * 1.5 T dijon mustard * 3/8 C..."

New page

* 3 shallots
* ~6 sprigs of thyme
* 1 bay leaf
* 1.5 C small green lentils
* 1.5 lb fingerling potatoes
* 3 T red wine vinegar
* 2 garlic cloves
* 1.5 T dijon mustard
* 3/8 C olive oil
* 1 T capers
* 3 T sour pickles
* 2 scallions
* 3/4 C parsley
* salt
* pepper

Halve one shallot and chop the other two.

Bring the lentils, halved shallots, thyme, bay leaf, and 4C water to a boil. Simmer covered for 25-30m until firm-tender. Drain and discard everything but the lentils.

While the lentils cook, cover the potatoes in 1-2" of cold water, bring to a boil, and simmer for a total of 15 minutes or until a knife pierces easily.

While the lentils and potatoes cook, mince the garlic and chop the capers, pickles, and parsley. Mix the chopped shallot and red wine, let sit for five minutes, then whisk in the garlic, mustard, olive oil, and a bit of salt and pepper. Mix in the capers, pickles, and scallions.

Slice the potatoes to 1/2" thick rounds and mix the lentils, potatoes, dressing, and most of the parsley; garnish with the remaining parsley.

From [https://smittenkitchen.com/2014/01/warm-lentil-and-potato-salad/ Smitten Kitchen]

[[Category:Vegetarian Main]][[Category:Main]]

@@ Line 17: / Line 17: @@
 Halve one shallot and chop the other two.
-Bring the lentils, halved shallot, thyme, bay leaf, and 4C water to a boil.  Simmer covered for 25-30m until firm-tender.  Drain and discard everything but the lentils.
+Bring the lentils, halved shallot, thyme, bay leaf, and 4C salted water to a boil.  Simmer covered for 25-30m until firm-tender.  Drain and discard everything but the lentils.
 While the lentils cook, cover the potatoes in 1-2" of cold water, bring to a boil, and simmer for a total of 15 minutes or until a knife pierces easily.

@@ Line 21: / Line 21: @@
 While the lentils cook, cover the potatoes in 1-2" of cold water, bring to a boil, and simmer for a total of 15 minutes or until a knife pierces easily.
-While the lentils and potatoes cook, mince the garlic and chop the capers, pickles, and parsley.  Mix the chopped shallot and red wine, let sit for five minutes, then whisk in the garlic, mustard, olive oil, and a bit of salt and pepper.  Mix in the capers, pickles, and scallions.
+While the lentils and potatoes cook, mince the garlic and chop the capers, pickles, and parsley.  Mix the chopped shallot and red wine vinegar, let sit for five minutes, then whisk in the garlic, mustard, olive oil, and a bit of salt and pepper.  Mix in the capers, pickles, and scallions.
 Slice the potatoes to 1/2" thick rounds and mix the lentils, potatoes, dressing, and most of the parsley; garnish with the remaining parsley.