Served cold with capers and parsley, this salad is filling enough for a summer meal. But served warm, it is also hearty enough for the winter.
Lentil Potato Salad
2 large shallots, 1 halved, 1 finely diced4 sprigs thyme1 bay leaf200 grams dry small green lentils (1 cup)Salt and pepper to taste500 grams fingerling potatoes2 tablespoons red wine or apple cider vinegar1 garlic clove, minced1 tablespoon smooth Dijon mustard50 grams extra-virgin olive oil (1/4 cup)2 teaspoons capers, …
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