WARM LENTIL, POTATO AND VEGETABLE SALAD

Warm Lentil, Potato and Vegetable Salad image

Provided by Marian Burros

Time 45m

Yield 2 servings

Number Of Ingredients 12

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Ingredients

8 ounces tiny new potatoes
1 cup red lentils
1 tablespoon olive oil
2 teaspoons Dijon mustard
3 tablespoons balsamic vinegar
Fresh basil, enough for 3 tablespoons chopped
2 ounces red onion, enough for 1/2 cup chopped
10 ounces whole red pepper or 9 ounces ready-cut red pepper, enough for 2 cups chopped
3 ounces fennel, enough for 1/2 cup chopped
1/8 teaspoon salt (optional)
Freshly ground black pepper
2 slices crusty whole grain bread

Steps:

Scrub potatoes; do not peel. Cook in plenty of water in a covered pot until potatoes are tender, about 20 minutes.
Meanwhile, combine lentils with 3 cups water and bring to boil in a covered pot. Reduce heat and cook lentils in partly covered pot until tender, about 10 minutes.
Whisk oil, mustard and vinegar in serving bowl.
Wash, dry and mince basil and stir in.
Cut onion in large chunks, place in a food processor and process until chopped fine; add to serving bowl.
Wash, trim, seed and cut pepper into large chunks; process until chopped fine, and add to serving bowl.
Wash and trim fennel, cut into chunks, and process until chopped fine; add to bowl.
When lentils are cooked, drain well and stir in.
When potatoes are cooked, drain and cut into bite-size pieces; stir into bowl; season with salt and pepper and serve at room temperature with whole grain bread.

Nutrition Facts : @context http, Calories 659, UnsaturatedFat 8 grams, Carbohydrate 113 grams, Fat 10 grams, Fiber 20 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 215 milligrams, Sugar 17 grams, TransFat 0 grams