Total Time
45mins
Prep 20 mins
Cook 25 mins

This unusual salad has a real kick from the cayenne, but that can be toned down if you wish simply by using less. To take to a picnic or potluck, double the recipe.

Ingredients Nutrition

Directions

  1. In a medium-sized saucepan, stir together lentils and water; bring to a boil, then reduce heat and simmer gently for 20 minutes or until lentils are tender.
  2. Pour into a colander and let lentils cool.
  3. Meanwhile, in another saucepan, cover potatoes with cold water and bring to a boil over high heat.
  4. Reduce heat and simmer for 20 to 25 minutes, or just until potatoes are tender.
  5. Drain and rinse with cold water; when cool enough to handle, peel if you wish (it's not necessary) and cut into 1-inch cubes.
  6. In a small bowl, whisk together the oil, vinegar, seeds, yogurt and cayenne; taste and add salt and/or black pepper if you wish.
  7. In a large serving bowl, combine lentils, potato cubes and green onion slices.
  8. Gently stir in dressing.
  9. Garnish salad with egg and sprouts.
Most Helpful

Love the concept. I was out of flax seed oil and used olive oil (will use less next time). I added celery, raisins and touch of salt.