Potato Lentil Salad

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.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 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

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.