Prep 10 mins
Cook 30 mins
In France, a man called Parmentier is credited with popularising potatoes. This is why any dish with his name in is likely to contain potatoes. This is another recipe which I have adapted from a 'Pan or Wok' recipe card from International Masters Publishers.
- 1 red onion
- 2 garlic cloves
- 50 g green lentils
- 450 g new potatoes
- 2 tablespoons olive oil
- 1 tablespoon mustard seeds
- 50 ml olive oil
- 2 teaspoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 tablespoon fresh coriander, chopped
- salt & freshly ground black pepper, to taste
- Peel and cut the red onion into 8 wedges, finely chop the garlic, rinse the lentils, place them in a wok of boiling water and cook rapidly for 10 minutes. Reduce the heat and cook for a further 10 minutes, then drain and rinse.
- Cut the potatoes into bite-sized pieces, heat the oil in a frying pan or wok, add the potatoes and stir-fry for 3-4 minutes. Add the onion and stir-fry for a further 3-4 minutes.
- Stir the mustard seeds into the pan or wok and stir over the heat until they are no longer popping. Add the lentils and mix well.
- Remove the pan from the heat and transfer the mixture to a serving dish. Allow it to cool.
- MAKING THE DRESSING: Put the olive oil, balsamic vinegar, lemon juice and coriander in a jug. Season to taste and whisk well.
- Add the dressing to the salad and toss lightly, then serve.
Very interesting combination of textures with the potatoes and lentils and crunchy little mustard seeds. Took a few bites to adjust, but liked it.
I personally didn't care for this but everyone else did & my 8yodd LOVED it. I thought it was an odd but interesting recipe and the majority of people liked it!