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.
- 1⁄2 cup red lentil, rinsed
- 1 1⁄2 cups water
- 4 large potatoes, scrubbed and cut in half
- 1⁄3 cup flax seed oil
- 3 tablespoons raspberry vinegar
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds
- 2 tablespoons flax seeds
- 1⁄3 cup yogurt or 1⁄3 cup sour cream
- 1 teaspoon cayenne (use less if you wish)
- 1⁄4 cup thinly sliced green onion
- 3 hard-boiled eggs, peeled and cut into wedges
- 1⁄4 cup alfalfa sprout
- 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.
- Pour into a colander and let lentils cool.
- Meanwhile, in another saucepan, cover potatoes with cold water and bring to a boil over high heat.
- Reduce heat and simmer for 20 to 25 minutes, or just until potatoes are tender.
- 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.
- In a small bowl, whisk together the oil, vinegar, seeds, yogurt and cayenne; taste and add salt and/or black pepper if you wish.
- In a large serving bowl, combine lentils, potato cubes and green onion slices.
- Gently stir in dressing.
- Garnish salad with egg and sprouts.
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.