This is a hearty, filling salad to pack in a cooler or bring on a picnic. It’s also an easy dish to prepare in a rental home if you bring along some cooked, canned lentils. I sometimes put this over a bed of salad greens to make it more of a meal.
24 oz (680 g) mini potatoes (about 16 potatoes)
½ red onion, diced
1 ½ c (300 g) cooked lentils
2 scallions, chopped
2 T chopped cilantro or basil
Halve and boil the mini potatoes for about 7 min or until fork-tender. Drain and transfer to a mixing bowl. Meanwhile, sauté the onion with a bit of olive oil, just until translucent (about 5 min), then add lentils and stir until everything is warm and combined (about 1 min). Add the lentil mixture to the potatoes and toss with some of the Everyday Sesame Vinaigrette (below). Serve warm or at room temperature, topped with scallions, herbs, flaky salt, and pepper.
Everyday Sesame Vinaigrette
3 T Bragg Liquid Aminos (or soy sauce)
¼ C (60 ml) olive oil
¼ C (60 ml) rice vinegar
2 T sesame oil
Shake or whisk.
"Recipe excerpt from the new book Forest Feast Road Trip: Simple Vegetarian Recipes Inspired by My Travels through California by Erin Gleeson, published by Abrams. Text and photos copyright © 2022 by Erin Gleeson.”
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