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!)