When your pantry staples include black beluga lentils, a delicious salad is only 20 minutes away.
We've had a lot of potato salad this summer. When I saw these small Piccolo potatoes at the store, I decided once more into the potato salad bowl I'd go. Of course my favorite is Dilled Potato and Green Bean Salad, but I've made it so many times this summer even I'm bored with it.
Pantry staples to the rescue.
I've had these black beluga lentils for a while now. They're similar to green French (le puy) lentils, and really shine in dishes where their texture and color can be appreciated. When I made a salad with them once, I thought my dinner guest was going to lick her plate. Also, a while back I made a warm potato salad using green lentils, which prompted my daughter to help herself to seconds, and then thirds, until between us we finished the bowl.
So I used these beluga lentils and the lovely golden-fleshed potatoes, ending up with a dish that's a bit more substantial than regular potato salad, and a bit more exotic.
While I've never envied people who include caviar in their diet, I sure wouldn't mind finding beluga lentils on the menu more often.
Recipe below, and don't forget to check out the Recipe Index.
Black Beluga Lentil and Potato Salad
1/4 cup black beluga lentils
1 lb salad potatoes
1/4 cup olive oil
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
1/4 cup dill, chopped
salt, to taste
Rinse lentils and cook in enough water to cover them, for about 20 minutes. Drain the water.
Cook potatoes until they're soft when a sharp knife is thrust through them, about 15-20 minutes (depending on the size of the potatoes).
Meanwhile, prepare the dressing: Mix the olive oil and the mustard. Add the vinegar, whisking vigorously until combined.
Toss the potatoes, lentils, dressing and dill together. Add salt to taste.
Let sit at room temperature an hour or so for the flavors to meld, then serve.
