Warm Lentil-and-Potato Salad

Ingredients

  • ½ cup dried French green lentils
  • 1 (28-oz.) package small red potatoes, halved
  • 5 bacon slices
  • 3 tablespoons olive oil
  • 2 large shallots, finely chopped
  • 1 celery rib, sliced
  • 2 garlic cloves
  • + 3 more ingredients
    • 2 to 3 Tbsp. red wine vinegar
    • 2 teaspoons whole grain Dijon mustard
    • 1 ½ cups loosely packed fresh flat-leaf parsley leaves

1. Bring lentils and 4 cups salted water to a boil in a heavy 2-qt. saucepan over medium-high heat. Reduce heat to low; simmer 20 to 25 minutes or just until tender. 2. Meanwhile, cook potatoes in boiling salted water to cover 15 minutes or just until tender. Drain lentils and potatoes. 3. Cook...

View full recipe at SpringPad

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