Warm Lentil And Potato Salad
A quick, nutritious and extremely comforting salad that can be served alone with some crusty bread or as a side to grilled meat or sausages.
1. Place lentils in a medium saucepan with the halved onion, springs of thyme, bay leaves, some salt and 4 cups of water. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain, discarding onion, thyme and bay leaves, and keep warm.
2. Meanwhile, place the potatoes into a separate saucepan, cover with cold water and boil for about15 minutes over medium heat. When ready they should be easily pierced with a fork or knife. Drain and keep warm.
3. Prepare the dressing. Finely chop the onion, spring onions, and capers and place into a small bowl. Add the red wine vinegar, the crushed garlic, a pinch of salt, some black pepper and the olive oil. Whisk and let sit for 5 minutes.
4. Cut the potatoes in halves or quarters and place into a serving bowl. Add the lentils, the chopped parsley, and the dressing. Combine and adjust seasoning with additional salt and pepper if needed.