Dishes like this make me feel smug.
Every so slightly posh. Just a tad on the complicated side (not really but it does use two pots AND a bowl). Incidentally vegan. Chocked full of good for you stuff.
The day I saw it I couldn’t wait to make it.
Except it got bumped on our weekly menu I don’t know how many times. I had all these ingredients on hand for at least ten days before I finally forced myself to make.
Why on earth did I have to force myself to make something I was initially so excited about? Who knows. I am just as baffled as you are. Maybe it was all the dishes I knew it would dirty.
And yes in case you are putting two and two together I had ALL the ingredients on hand for ten days. Including the parsley. Did you know if you wrap things like parsley and cilantro in a paper towel and stash in a zip lock bag in the fridge they might last up to two weeks? A serious life saver for the “I really want to make this no wait I don’t” person that sometimes takes up residence in my house.
It also means I now just keep cilantro on hand since it can hang out in the fridge for some time before taking a trip to funky town. Seriously. Try it. Fresh cilantro on hand at all times is a win.
And I guess parsley too because when I made this Nathan paused from shoveling long enough to request this once a week. Delicious lentils meet buttery potatoes in an ever so slightly tangy dressing.
It made for a perfect light dinner. I can see this gracing the table at a fancy summer picnic too.
And probably our dinner table again in the very new future.
One year ago today: Artisan Bread
Warm Lentil and Potato Salad (serves 4 as mains)
From Smitten Kitchen
4 sprigs of thyme
1 small bay leaf
1 cup dry small green lentils
1 small bay leaf
Salt and pepper
1 pound yukon gold potatoes diced
2 tablespoons red wine vinegar
1 large shallot finely diced
1 to 2 garlic cloves, minced or smashed to a paste (I use less)
1 tablespoon smooth Dijon mustard
1/4 cup of your favorite olive oil
2 tablespoons capers roughly chopped
1 to 2 scallions, thinly sliced
1/2 cup chopped flat leaf parsley
Cook the lentils: Pick over and rinse lentils. Place them in a medium saucepan with the the 1/2 onion, thyme branches, bay leaf, some salt and 4 cups of water. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain (discarding shallot, thyme and bay leaf) and keep warm.
Cook the potatoes: In a separate saucepan, cover potatoes with 1 to 2 inches cold water. Set timer for 15 minutes, then bring potatoes to a simmer. When the timer rings, check for doneness with a fork. Cook longer if needed. Drain and keep warm.
Make the dressing: Place the chopped shallot and red wine vinegar in the bottom of a small bowl and let sit for 5 minutes. Whisk in minced garlic, dijon, a pinch of salt, a few grinds of black pepper and olive oil. Stir in chopped capers and scallions.
Assemble salad: Place the potatoes, lentils, dressing and all but 1 tablespoon parsley in a large bowl and combine gently. Adjust seasoning with additional salt and pepper if needed. Scatter salad with remaining parsley.