Warm potato-lentil salad

4 servings



750 g, small, fast-cooking potatoes

125 g Beluga  lentils

400 ml vegetable broth

100 g cherry tomatoes

2 small onions

3 T capers (the smallest possible; e.g. nonpareille capers)

½ bunch chives

5 T olive oil

2 t lemon juice

salt, freshly ground black pepper



Cook potatoes with skins in salt water (about 30 minutes). Drain, peel, and cut in slices.

Cook lentils in vegetable broth in a pot at low heat for 15-20 minutes. Leave to simmer, but only until al dente. If necessary, drain extra water, and then add lentils to a bowl with potatoes.

Peel and cube onions. Halve tomatoes, chop capers and chives. Mix all ingredients. In a small bowl, mix olive oil and lemon juice well, seasoning with salt and pepper. Add mixture to the salad. Serve warm.


Translation by Sara Friedman, Portland, OR (thank you, Sara!)