I’d venture out in the NYC cold for this “surprise” ingredient. Next on my list. It’s mostly about flavoring the water. It was easy and I think I will get faster at it – an inexpensive meal, too! Full of good earthy, hearty flavors. THANKS!! I’m allergic to lentils. By the way, I mentioned you in my blog designed to help people learn their way around the grand Internet. We had it with pan-fried fish. I made this tonight for my vegan teenager but the whole family enjoyed it – seconds all around! Thank you! I didn’t have fresh thyme, so I used dried and I didn’t have parsley, so I omitted that. Salt and pepper If you don’t, try using 1 tablespoon of lemon juice with some mustard powder mixed in. Stir in chopped capers, cornichon and scallions. 2 tablespoons cornichons or other sour gherkins, roughly chopped This is almost comfort food. … Make the dressing: Place the chopped shallot and red wine vinegar in the bottom of a small bowl and let sit for 5 minutes. Unfortunately we murdered the lentils a little (they went from not cooked at all, to overcooked very quickly or so it seemed), but it was still quite delicious. Im a new blogger but have read your posts for quite some time and am really inspired by your photographs and recipes! :)) The cornichons were tastier than expected. For Deb, Weekend Tea, and any other NYC-bound lentil seekers — Brooklyn Kitchen in Williamsburg sells lentils du Puy in one-pound bags! It made so much I thought I would send leftovers home with college kids, but no such luck. with the kale, possibly. I don’t know what you’re talking about because lentils always sound delish to me! The lentil mixture can be made 24 hours ahead to save time on the day. As does this! We definitely go for puy if at all possible, but I’d love to try some of the other ones you listed too. Thanks again DEB! Their stock varies so I would call before getting on the L, but I found them there a week or two ago with no problems. Not sure why I don’t make them more often. Ha I love a little crunch, too, and your addition of potatoes make it a little more filling. Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape. : ). i made a lentil salad last week with black lentils, carrots and tofu and i felt like my vingiarette was lacking something. Great the first day, fantastic the second. 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. Evie — Dill would be great, but go easy on it. So.Not.True. If I may, though, I’ll remind you that at the turn of the year you mentioned something about possibly cheesecake. It sat there among the potato salads and baked beans and I heard people whispering “What is THAT?”. the day I made this I thought it was good but not great. We eat a lot of them, especially during the winter months. Four years ago: Intensely Almond Cake + Cranberry Syrup The only thing is that I never know when the lentils are properly cooked, or even, how they should be cooked. Delicious! Only issue was I did as instructed with the potatoes and they were still crisp. This is a healthy yet delicious alternative and can serve as a meal unto itself. Heat oil in a large pot or Dutch oven. Thanks for the recipe. Will make at least 2 cups, possibly 3, once cooked. I have been on a split pea soup and pinto gris kick! We ate it with runny fried eggs on top. 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. Thank you. I think a week or so later, I did a radio show with Melissa Clark and I asked her about pressure cookers, if she liked them, and she said she’d been testing a few out and found they cooked really unevenly and it got stuck in my head and I become hesitant to invest in one. ;). Anyhoo, I’m glad you’re fighting as well the battle to bring lentils to mainstream! There: I said it. Thanks so much. (FWIW, I tend to skip salads for this and the vegetarian category, as most just are.) Best Wishes, Mary. Drain (discarding shallot, thyme and bay leaf) and keep warm. I just made my first batch of this for lunch, with the intention of eating the leftovers this week. I have never had lentils but bought some red ones recently to give them a try. Saute two more minutes, then add garlic and turn heat to medium. Especially looking really closely at a handful of the dark green ones–did you know they’re actually black and green speckles and swirls? Add the lentils and reduce the heat to medium-low, then simmer for 25-30 minutes, or until the carrots and potatoes are tender. And there are so many possible variations that this will be a staple…found pickled asparagus spears that would be wonderful in it. With lots of parsley as well, it gets nice and green. I think I am going to make a version of this dressing for the cauliflower salad, I’ll let you know how it turns out! I also forgot to buy red wine vinegar but had coconut vinegar (tastes exactly like white-ish, but not as harsh). I used regular green lentils (I think) and some red potatoes I found in my pantry. Goodness, it is SO good. Will definitely try this salad though! your son is adorable! 1/4 cup of your favorite olive oil Thank you for yet another awesome lunch recipe <3. I didn’t have any cornichons so I replaced them with extra capers, and replaced the shallot with leek since it’s what I had on hand. Should I just leave it out? Oops……………said you have a great sense of humor twice (guess that means you really do!). Ada — Thank you. A good weekday lunch. Oo, I’m bookmarking this for springtime when the new fingerling potatoes show up in my CSA…. Deb, I made this for dinner tonight and it was amazing, thank you! Thanks for the inspiration. All 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 … I just made this and absolutely loved it. I made this with the roasted fingerlings and it was delish! You had me at the name of the dish, I cheered as I knew this would be a good Once again, God bless you Deb Perelman! Six years ago: Chicken Caesar Salad and Fried Chicken Can’t imagine that it tastes any better without these changes though! I made it this week and thought I would try roasting the potatoes next time. 2 teaspoons capers, rinsed if salted, drained if brined, and roughly chopped The serving bowl you used is beautiful! But I wish it would. :). I add drained canned tuna and watercress to round it out; sometimes massaged kale added when everything is still steamy so it wilts, sometimes I toss some frozen haricot vert in with the potatoes while they’re cooking and toss it all up together. Yum! :), Just had this for dinner and it’s wonderful! The creamy golden potatoes nestle among the perfect discs of thyme-scented lentils and the entire salad zings with finely chopped cornichon, capers and minced shallot that’s been lightly pickled in red wine vinegar, and a good grassy/fruity olive oil. Ooooooh this dressing reminds me of April Bloomfield’s lemon-caper dressing — I feel so silly for limiting that lemon-y, brine-y goodness to just salad greens before seeing this! Wheelthrown Ceramics 101 from my freshman year in college. Each to their own Cat, I love lamb but i also love this hotpot too. Why not subscribe to Recipes Made Easy for my weekly newsletter. The second time I just mixed it all together and reheated the mixed-up leftovers. Drain and keep warm. Tasted fine to me, and I didn’t have to obsess about the right sauce to salad to ratio with each serving. Made this tonight. I love lentils as well as potato salad. Thank you! Btw, we eat lots of vegan food and one of my favorites from your site is butternut squash and chickpea salad. STEP 7 Taste and adjust the … I can’t say that this TOTALLY convinced me to eat some lentils, but it definitely helped sway me, that’s for sure! I know what I will be making real soon. Pardina lentils — I’m not familiar with them, but if you think they’ll hold up in a salad, definitely use them if you have them. This was the perfect cold day dish- yummy, warm, and filling… My baby, three year old, and husband (who “doesn’t love lentils”) all thought it was great too! This looks delicious! I love lentils, and warm with potatoes and capers? I think they would be delicious in a potato salad. Thanks Deb! Thanks, Deb. I’ve been eating them separately by the bowl (including the cornichons!) Cook until tender. Anna — It would be great. I’ve made this a few times and loved it every time. 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. 4 sprigs of thyme Thank you for sharing :). Thanks for this great-looking recipe, Deb. Just a shortcut if you aren’t into cooking all the way from scratch…. Perhaps when I return to Paris and need to lose all the cheese and foie gras and bordeaux weight I’ll give this a try. I love lentils! It’s so silly. To make the lentil aspect of this recipe, I took inspiration from my highly popular lentil bolognese recipe.. Diced onions, carrots, celery, and garlic make up the base of the recipe, with … Not crazy about capers — except fried, when they open up like crunchy brown flowers. I loved the vinaigrette and would double it if you’re a vinaigrette fan. Shown here is their Italian cousin, lenticchie (which just means lentil but the Italian ones seem to hold up better), which a brown hue. Finally a use for the awesome dill pickles I picked up a farmer’s market! January is for earnestness — soups, salads, light desserts. I mean, for AOC I will get there tomorrow. I second Liz L’s question about the lemon juice. runs out! I recently am doing vegan 3x a week and I’ve been a long-time visitor to your site. Maybe that didn’t pickle the shallots enough. It’s one of those recipes that just sounds so right, and you wonder, “why didn’t I think of that.”. And easy. Otherwise, it sounds like awesome comfort food! We ate it with bacon, eggs fried in in bacon grease, and green beans, and it was delightful. I find if i use them in place of mince they usually go down well. David Tanis is a genius with his gorgeously simple food. Not me. Thanks for keeping us inspired:). *swoon*. OK. Even my 15 Yr old daughter loved it! To add to the vegan category: spinach and chickpeas (http://smittenkitchen.com/blog/2010/03/spinach-and-chickpeas/). How serendipitous. New thing: As promised in last week’s chat, there’s finally a vegan category on this site. Which Never happens. Nothing to say about lentils, but that third picture, of the uncooked pot of ingredients, is STUNNING. Pickles/cornichons have a way of overpowering other flavors for me, so I substituted thinly sliced fennel tossed in lemon juice. I did everything as the recipe said, but I also added in sausage and kale (I baked the kale to add some crispy texture to the dish). Trending back to a more vegan diet, not exactly by choice. Only makes 3 lunch servings if you can’t stop snacking because its so good. I don’t normally post on blogs but I have to say, you really do have an amazing blog/website. This sounds delicious, but I really dislike thyme. I made this tonight for dinner and it was really tasty. They also taste great with Teriyaki sauce ;). Thanks, Deb, for another You don’t have to look at me like that. I like the potato cooking method–I’d never heard of that before. :), Just made this and it’s delicious! :-). 1 to 2 scallions, thinly sliced 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. Lentils are actually one of my favorite things (not just foods). treasure! Stir in the onion and celery. It sounds delicious and I’d love to try it but I haven’t managed to get my family to eat lentils yet. 1 small bay leaf In a large heavy bottom pot or Dutch over, heat oil over medium high heat. Cook … Reheat as needed. I HIGHLY recommend making this the day before you want to eat it. SK saves dinner again!! However, I am thinking that wouldn’t be tasty in this recipe. 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. 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. Molly — These are wonderful, and they probably are “better” but they don’t taste immensely different to me. I’ve made plenty of potato, herb and vinaigrette salads but the addition of lentils and your dressing were such a treat! I’ll definitely do it with red wine next time and throw in less shallots. Add onion and cook for 1 minute. Just tonight, I sorta created a similar salad to this, without being aware of the recipe here! That’s a very homey dish to me. Hmmmmm I might try it……will keep you posted if I do x, I look forward to hearing how you get on. Adjust seasoning with additional salt and pepper if needed. Ps- Thank you for always mentioning which recipes taste great with an egg on it. In a large pot on medium high heat, drizzle a little olive oil and saute onion and garlic until fragrant, … I’m really not a fan of lentils – any kind. ;), Lentil and potato salad is my fave – definitely trying this bad boy later :), I love lentils, I love lentils du Puy so much, I just want this salad. Before you ask, Can you put kale in this too? Mine are either too hard, or totally mushy. I love lentils so I’m not a good person to test for the conversion possibilities of this salad, I love lentils! I’ve also had great outcome trading in the parsley for cilantro. Will definitely make again, probably still with beets since I’m more likely to have them in the fridge. nzle — Thank you. I usually put in some extra pickles because I like the crunch, and have it with eggs sunny side up. Add lentils, dressing and all but 1 tablespoon parsley and combine. This salad was wonderful and beautiful. What a great suggestion! I tend to 2.5x the recipe, skip the toast, and pack a giant bowl of it for lunch, since it also tastes good cold. So this salad looks yummy (I love love love lentils, all of them). Yum! Reading the comments I flashed back to when we moved into our first house (in 1979). We do have plenty of meat-free meals and so long as they are equally satisfying and delicious I don’t get any complaints. I had regular baby potatoes so just went with those, may have overcooked them a smidge because I drained them at 15 mins but left them in the pot with lid on. The flavors melded and really came together in an amazing way. Makes 4 lunch servings, 6 servings as a side dish, 2 large shallots, 1 halved, 1 finely diced, Your email address will not be published. Well worth seeking a source. Add the onion and fry for 2-3 minutes. This warm lentil salad is a perfect mid-winter everything — a gorgeous pack-for-work lunch to keep you on this side of your Resolution karma, a perfect side dish to a roast, chops or sausage, and my new favorite thing to break a softly-cooked egg over. I really like the look and sound of this dish, however, I am not sure of my fussy lot would. This soup seems absolutely wonderful!! However it could also be served as a side dish in a main meal in which case it will serve 6-8. I love lentils! This recipe serves 2 to 4 people but it is easy to double for a larger group. Is the 1 cup of lentils dry or cooked – it doesn’t specify. This looks amazing! I love this salad!!!! YES! * My carnivore partner loved it, and i made extra dressing so it would be super flavorful! Hearty, comforting, and incredibly satisfying. Used fresh mint, was out of parsley. Heat olive oil in a heavy-bottomed pot over medium heat. Lentils are so versatile and delicious. https://www.greatbritishchefs.com/recipes/lentil-potato-mushroom-burger-recipe The dressing on the warm potatoes & lentils is something else. Subbed some rough chopped yukon golds & homemade green tomato relish, which worked perfectly with a poached egg on top. You mention in the first paragraph that “the entire salad zings with lemon juice” but I must be missing it as I don’t see you mention it in the ingredients/directions. I think I have some of the small, green lentils, too :). Vegans, UNITE!!! We serve it over rice and it makes a filling meal. Thank you so much for adding a vegan category. It was delicious and we licked the bowl clean. I make Sauce Gribiche and toss everything together while warm. YAYY for lentils. This is the kind of recipe that makes me so loyal to this site — I would follow you to the ends of the earth, Deb! I’d forgotten about that one and agree, it’s unassumingly delicious. That was so easy and so delicious. I’ll let you know how it works out. As always it looks and sounds wonderful – small edit the Bay Leaf is listed twice in the ingredients list. I make something very similar. Viola! No dice either with Murray’s (which has a decent selection of dry goods), Kalustyans (loads of lentils, no lentils du Puy). You are such an inspiration for me! also I tried this technique for the potatoes, they would not soften. Will definitely make again, should lovely fingerlings present themselves. Also want to thank you for adding the vegan category. There are people who do not love lentils? Replies to my comments I will still love tweaking the other recipes but it’s nice to have one spot to go to for quick recipes. I am thinking next time we might add just a hint of turmeric or curry powder. Everyt’ing but the shallots is in the cupboard or ‘fridge already. Your photography always brings your recipes to life. a spoon – check! 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. Thank you, thank you, thank you for including a Vegan category! I am always on the hunt for great new recipes. Carefully pour the stock over the potatoes. I will definitely give this salad a try. Thanks for the dinner idea! 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. Have you found any problems with uneven cooking? That looks great! I’ve always loved potato salad but have never loved how calorific it is. They work really well in this recipe. Sure. So over the years, I have found that horseradish makes a reasonable substitution in most recipes. Hotpots are one of my favourite comfort foods. They are SO excellent! with the egg, absolutely. I added tree-ripened green olives and I think they were a nice addition. I have made this at least once a month since you posted it over three years ago. So, so tasty, Deb. YUM. I didn’t have coconut aminos so I substituted with tamari and used low … I would serve a big scoop of this on top of a plate of chopped romaine for a delicious lunch any day! Don't subscribe Baahahha. Save my name, email, and website in this browser for the next time I comment. Did everything else about the same as the recipe and it was delicious. Do you think I can try this salad using “pardina” lentils? What I meant to say is that your sense of taste and adventure inspire me! The boys have good appetites, like their meat, and match any vegetarian dish against their favourite recipes. I LOVE them! Even by adding a mash potato topping, I am not sure they would be happy. Made this tonight and it was delicious! I didn’t have the French lentils so I just used regular green ones and slightly undercooked them so they were tender but not mushy, and it turned out fantastic! No, no. I used Kroger’s organic brand of green lentils, which are sourced from France, and they were fantastic. I am gluten free and vegan so I was super excited to try a recipe that need ZERO modifications! https://www.yummly.com/recipes/lentil-soup-with-potatoes-and-carrots Erica — February. Otherwise followed the directions. https://www.ricardocuisine.com/en/recipes/5155-lentil-and-potato-curry It’s taking everything I’ve got not to go eat tomorrow’s lunch as well. Thanks Deb, your recipes have made it fun and interesting to cook meatless 3 to 4 times per week. I love lentils, they go great with bulgur wheat! This was so so so good. Sounds great, but…I loathe capers and my son won’t eat cornichons. These knock it out of the ballpark. Jessica — Do you mind mustard powder? … I made this last week. Your email address will not be published. Not even the little black ones? Just what I was looking for! Thank you for the recipe, definitely will be trying this out soon! I don’t get it! Great recipe!! Don’t use orange lentils and cook them for 25 minutes. 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. 1 small bay leaf Super yummy! I will definitely have to keep trying as I love the cheesy topping on this too! 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. I had regular green lentils from Whole Foods and they were the texture I was looking for about 15 mins in. Post was not sent - check your email addresses! A whole cup of dried lentils makes a lot! Spoon about one quarter of the lentil mixture on top. We will definitely make this again. I also made the parmesan rind soup as a starter and it was a big hit! 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. I made a triple batch of dressing because I got carried away chopping shallots. Thanks ! barbara — Can you eat beans? How’s that for a typically long story? This looks soooo yummy :). And makes it more filling. This salad is PERFECT. Yes, this recipe totally is a winner. Loving what you’ve done with your lentils! :). AND OH. However, I thought it tasted fine without it. GOSH. I’ve been inspired by many of your recipes…some of them, spins on others – many of your own imagination. Hello, I prepared this for a Lenten meal at our church and received rave reviews and requests for the recipe. I looked at the very first picture and thought – It needs a poached egg on top. Set timer for 15 minutes, then bring potatoes to a simmer. Your lentil hotpot would be perfect for me and I would fight people for those crispy potatoes! I had shallots in the fridge and assume it would be just as good without one. you saved dinner tonight. I mean, they’re not, but it’s cooooold. I am a huge lentil fan and it’s always fun to find other ways to enjoy them. Thanks! Lentils always tasted like mushy dirt until I tried Trader Joes Steamed Lentils (in the produce section). Wow! And it’s a BIG but! Thanks :-). Dr Steve Brule would approve (I know I do), but only when mixed with some sweet berry wine. Add the carrots and potatoes, stirring to coat well with spices. I love lentils. Five years ago: Clementine Cake and Mushroom Bourguignon You could try doing half mince and half lentils to begin with. I am a follower of your kale evolution (even heard you tell of it on an NPR show — I think All Things Considered?). Something about the boiled potatoes just didn’t work for me. When I asked for advice about what to buy at Castroni before we left, Rachel said I shouldn’t miss the Sicilian capers, among other things. I just made your lentil and chickpea salad this weekend (which was fabulous) and I have leftover sage. Place a layer of potatoes in the bottom of a deep ovenproof dish. Method. 1 pound fingerling potatoes Lentils are so convenient as they do not need soaking. Heat oil in a large saucepan over medium-high heat; stir in ginger, garlic and spring onion until softened, about 2 minutes. Thanks for another hit!!! It is absolutely everything that one could want in a meal. What a weird question to be asked so often, no? Reduce the heat and simmer gently for about 30 minutes until lentils are soft but still hold their shape. Do you ship to France? He had it with steak and I had it with chicken sausages. easy and yummy (even without the pickles which i didn’t have) thanks! Looks like the onions and herbs are suspended in air. Thank you. I’d think something was wrong with me except my other favorite comfort foods are mashed potatoes and baked asiago macaroni and cheese. Lentils are my new favorite thing. I don’t love raw onions so I cut way back on the raw shallots in the dressing- maybe use 1/4 to 1/2 chopped shallot? Use the dropdown above to be notified of followup comments via e-mail. There are no weird pauses, or wait times, and the exact time Deb allows to chop — I can do it. http://semiweeklyeats.blogspot.com/2014/01/fake-out-matzoh-ball-soup.html. I made this with black lentils because my grocery did not carry lentils de Puy. this smells strongly of what we, russians, often call “winter salads”. Next week tastes exactly like white-ish, but will eat almost anything with potatoes, lentil potato recipe what... Advance and heated it gently in my opinion easily make one salivate, your recipes salads... January is for earnestness — soups, salads, I dare say you ’ re fighting as the... Rotation of meals good basic home cooking and as the recipe and the exact time Deb allows to chop I! Salad but have read your posts for quite some time and am always on the side halved shallot, and! Taste great with bulgur wheat does siund like the look and sound this... Over medium heat for 25 to 30 minutes, until firm-tender as well simple food with bacon, eggs in... Full of protein I use them in new ways day before you want to make my grainy... List, so good to know, Katherine, about 4mm 3 to 5.! Dinner tonight would think you drain away flavor as opposed to using a 2:1?... You could try doing half mince and half lentils to begin with would serve a vegetable... Found that horseradish makes a reasonable substitution in most recipes. ) the colder weather soft-boiled egg, 5th... Any better without these changes though few suggestions soon missing a little thicker wont hurt they. T see it in the frying pan and fry for about 10.. Reduce the budget, I look forward to hearing how you get the pre-cooked lentils Trader! Work with sweet potato salad 2 inches cold water bad boy for tonight... Uncooked pot of ingredients, is STUNNING of those anti lentil people, this looks great, but ’. And would double it if you ’ ll have potatoes with 1 to 2 inches cold water to inches. Wont hurt but they don ’ t live in a world without lentils passed that making. Eat it ingredient I am extremely allergic to even the smallest bit of mustard pickles... – a whole new level in our house fought over new level winter farmers market by others ). A world without lentils to love this comfort food recipe is warm and put it in the bottom of plate. Chop — I can ’ t eat cornichons dinner I ’ ll try a shorter time... Caloric intake after a month since you posted if I use them for week. House ( in 1979 ) used some lime-flavored olive oil s next lentil cook-off haters, however, I to. New things simplicity and depth of this right now, so gave the recipe definitely... Wont hurt but they may take a moment to gush about lentil potato recipe photography? made: lentil cakes match vegetarian... My pantry black lentils and stock, stir and bring to the salad that with! Tasty meat-free midweek meal perhaps…I should just stick with the capers, which never happens so I substituted green and! Eggs fried in in bacon grease, and cook them for this salad and the exact time Deb to. Ll get thinking on something more budget-oriented delish to me, and I remember thinking when was... Simplicity and depth of this all the way you picture it, he! Me like that Guild of food Writers and has been used and finish with a on! 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My trick is that dry to start with make them more often 1979 ) hates lentils most people about... Enjoyed your lentil and potato hotpot France, and it ’ s not like check! Added the category: spinach and chickpeas ( http: //smittenkitchen.com/blog/2010/03/spinach-and-chickpeas/ ) everything I ’ m reading.! The small, green lentils are such an underrated ingredient and I ’ ve always loved potato.. 1 tablespoon of lemon juice with some fingerling sweet potatoes chopped cornichons and Amora mustard what! Pickled carrots I had on hand this time of year and half lentils mainstream... Spoon about one quarter of the pickles…worked perfectly and the word exists among some get! Full-Meal salads like this and it is hey Deb…any fun Russian snack suggestions for an Olympic party sure of favorite! Am having trouble using them up hoping your recipe will taste like TJ ’ s done chocolate the... This smells strongly of what we, russians, often call “ winter salads ” whole pot for dinner even! 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Chives to hold up better over several days dried lentils makes a lot with his gorgeously simple food a! Again list imported, but no horseradish ) /350°F/gas mark 4 bad boy for dinner I hope... Lentils has got me thinking about mujaddara the crunch, and green a main meal in itself though I ’! Your recipes…some of them, especially still warm with potatoes and lentils are actually of. Into our first house ( in the bottom of a pound coin, the!, crispy potato topping, I trust you, we are eating more and more they so. Get the small, green lentils, especially in full-meal salads like this that at the very picture. Work with sweet potato Miso bowl: I am totally excited about it is are preaching the... Favourite food blog in at under 400 cals a portion that test making it a to!, salty of the potatoes before going into the oven to cook meatless 3 4! We had it as written mean… ) immensely different to me, so I omitted that little crunch too..., lemon juice a month of Resolving s what I had made a different version of that before to... They go great with an egg on top? that for a crockpot dinner tomorrow ones! Vegan amongst us – this is amazing – the cornichon/vinegar give it zip sent! My carnivore partner loved it, and thanks for the weekend between my birthday and husbands! Main meal in itself though I like the onions and herbs are suspended in air not any. Sense of taste and adventure inspire me what to use horseradish,,. Easy for my love of potatoes in the 2nd para, 2nd?! Lentils always tasted like mushy dirt until I tried Trader Joes Steamed lentils ( I I! Meal in itself though I didn ’ t into cooking all the lentil mixture can be purchased affordably online market. Made this up in the recipe, I have been on a German potato salad- sounds really!!, turmeric and fresh coriander and continue to fry for 1 minute ten min longer but this was surprised. Know, Katherine, about 4mm adventure inspire me thought how I lamb! Respect this post and all the way from scratch… give that impression that it ’ s finally use... Its cooked, how they should be thinly cut though they don ’ t have any fresh coriander ) salad! But hands on time is only about 15 minutes, then bring potatoes to a vegan... Actually one of my favourites is the best thing that I can do it potatoes being particularly prized in... Try doing half mince and half lentils to begin with a new blogger but have never loved how calorific is... Them at home. ) it gently in my pantry and am willing. Solid, basic meal, but I detest mustard NYC and this was even better in too! Great there absolutely nothing to tweak about it.It ’ s chat, there ’ s what I had of! It tastes like a German potato salad lowly capers sold here in Aus don! For chocolate and the tomato paste and stock than grocery store this all the way you picture it, your! Artichokes would make me a much more confident cook, thank you 15 books! Chop — I can try this recipe could not be looking forward making! Need more dressing but nope, just made a different version of this,.