Potato & Lentil Salad by Geneviève O’Gleman
Potato

Preparation time 20 minutes

Total time: 40 minutes

Ingredients

  1. 450 g (1 lb.) baby potatoes
  2. 1 can (540 mL) lentils
  3. 500 mL (2 cups) kale
  4. 4 stalks celery
  5. 4 small sour pickles
  6. 30 mL (2 tbsp.) fresh chives
  7. 15 mL (1 tbsp.) old-fashioned mustard (Meaux mustard)
  8. 30 mL (2 tbsp.) olive oil
  9. 15 mL (1 tbsp.) red wine vinegar

Directions

Love potatoes? You’re welcome.

  1. Cut potatoes in half. Place in a medium saucepan and cover with water.

  2. Bring to a boil over high heat. Reduce heat to medium-high and cook for 15 minutes. Drain and let cool.

  3. Meanwhile, rinse and drain lentils. Finely chop kale. Dice celery. Finely chop pickles and chives.

  4. In a large bowl, combine mustard, oil and vinegar. Add pickles and kale. Use your fingers to massage dressing into kale to soften it.

  5. Add potatoes, lentils, celery and chives to salad. Toss to combine and serve.

Keeps in the refrigerator for 2 days. Do not freeze.

From the book Soupers rapides by Geneviève O’Gleman in collaboration with Les Éditions de l’Homme

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