bcmom's kitchen

bcmom's kitchen

Sunday, September 4, 2016

Lentil and Potato Salad

It's time again for Secret Recipe Club reveal!  My secret blog assignment this month is The Wimpy Vegetarian.  Susan is a mostly vegetarian (hence the 'wimpy') married to a meat-loving man.  Sounds like quite a challenge, doesn't it?  Susan has met that challenge head on, finding healthy ways to pump up the flavors of her vegetarian dishes and making things tasty and interesting enough that her husband began eating more of her vegetarian 'horse food' - alongside his meat - and even going back for seconds.

Susan and her husband are again able to enjoy meals together, and for the rest of us, The Wimpy Vegetarian is a wonderful resource for anyone who is looking to eat more vegetarian and meat free meals, with great tips and ideas on how to adjust those meals so that even the meat eaters are happy.  There were so many recipes that caught my eye, as I'm sure you'll see when you check out Susan's blog for yourself!  Here are just a few:

When I saw the recipe for this salad, I just knew it was the one.  I had never thought to use lentils in a salad, though I love them in soup, so I was definitely intrigued.  I also had a potluck to prepare for and thought this would be good for that because it's a great make-ahead dish that gets better as the flavors have time to blend.

Lentil and Potato Salad
from the Wimpy Vegetarian

  • 1 cup lentils
  • 6 medium potatoes
  • 5 green onions, thinly sliced
  • 1/4 cup yellow onion, diced
  • 1 seeded jalapeno pepper, minced
  • 1/2 cup diced celery
  • 1 T dried parsley
  • 2 medium tomatoes,diced
  • 1/2 cup white wine vinegar
  • 1/2 cup olive oil
  • 1/2 tsp dried rosemary
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  1. Cook lentils according to package directions, just until tender (15-20 minutes). Drain and cool.
  2. Cook potatoes until tender.  Cool and dice. 
  3. Mix lentils, potatoes, onions, jalapeno, celery, and parsley in large bowl.
  4. Whisk together the vinegar, oil and seasonings for the vinaigrette; toss together with salad.
  5. Add diced tomatoes and toss gently.  Serve immediately or refrigerate to serve later.  Toss gently before serving as the vinaigrette tends to settle to the bottom.
Makes approximately 10 cups

Susan indicated that her recipe would serve 2 (I'm guessing as a vegetarian main dish), so I doubled everything, needing enough to take to the potluck and share.  It made a very nice sized salad, and I even had leftovers to bring home, so I was able to enjoy it with my lunch several days the rest of the week.  Yeah, it made a lot.

This salad turned out quite tasty; I really enjoyed the combination of potatoes and lentils. It is very good on its own or as an accompaniment.  Susan's recipe called for fresh parsley and rosemary, but I settled for dried since that's what I had.  I also used diced tomatoes instead of cherry tomatoes, because I am getting tomatoes out of my garden now, and I wanted to use some of those.  Oh, and also used a jalapeno because I'm getting a bunch of those from the garden too.  As always, I think that's the best way to cook - use what you have on hand!

The only thing I think needed adjusted was the salt, so just taste and adjust seasonings according to your own taste.  Susan boiled her potatoes in well salted water (which I only just noticed when I sat down to post the recipe), and I baked mine in my crockpot, so I'm sure that made a bit of a difference.

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