Potato Lentil Salad
This unusual salad has a real kick from the cayenne, but that can be toned down if you wish simply by using less. To take to a picnic or potluck, double the recipe.
Steps
In a medium-sized saucepan , stir together lentils and water.
Bring to a boil , then reduce heat and simmer gently for 20 minutes or until lentils are tender.
Pour into a colander and let lentils cool.
Meanwhile , in another saucepan , cover potatoes with cold water and bring to a boil over high heat.
Reduce heat and simmer for 20 to 25 minutes , or just until potatoes are tender.
Drain and rinse with cold water.
When cool enough to handle , peel if you wish and cut into 1-inch cubes.
In a small bowl , whisk together the oil , vinegar , seeds , yogurt and cayenne.
Taste and add salt and / or black pepper if you wish.
In a large serving bowl , combine lentils , potato cubes and green onion slices.
Gently stir in dressing.
Garnish salad with egg and sprouts.
Ingredients
red lentil, water, potatoes, flax seed oil, raspberry vinegar, sesame seeds, poppy seeds, flax seeds, yogurt, cayenne, green onion, hard-boiled eggs, alfalfa sprout