Description
This unusual salad has a real kick from the cayenne, but that can be toned down if you wish simply by using less. To take to a picnic or potluck, double the recipe.
Ingredients
- Red Lentil
- Water
- Potatoes
- Flax Seed Oil
- Raspberry Vinegar
- Sesame Seeds
- Poppy Seeds
- Flax Seeds
- Yogurt
- Cayenne
- Green Onion
- Hard-boiled Eggs
- Alfalfa Sprout
Instructions
- In a medium-sized saucepan, stir together lentils and water
- Bring to a boil, then reduce heat and simmer gently for 20 minutes or until lentils are tender
- Pour into a colander and let lentils cool
- Meanwhile, in another saucepan, cover potatoes with cold water and bring to a boil over high heat
- Reduce heat and simmer for 20 to 25 minutes, or just until potatoes are tender
- Drain and rinse with cold water
- When cool enough to handle, peel if you wish and cut into 1-inch cubes
- In a small bowl, whisk together the oil, vinegar, seeds, yogurt and cayenne
- Taste and add salt and / or black pepper if you wish
- In a large serving bowl, combine lentils, potato cubes and green onion slices
- Gently stir in dressing
- Garnish salad with egg and sprouts