Potato Lentil Salad

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 cup red lentil, rinsed
• 1 1/2 cups water
• 4 large potatoes, scrubbed and cut in half
• 1/3 cup flax seed oil
• 3 tablespoons raspberry vinegar
• 2 tablespoons sesame seeds
• 2 tablespoons poppy seeds
• 2 tablespoons flax seeds
• 1/3 cup yogurt or 1/3 cup sour cream
• 1 teaspoon cayenne (use less if you wish)
• 1/4 cup thinly sliced green onion
• 3 hard-boiled eggs, peeled and cut into wedges
• 1/4 cup alfalfa sprout

Recipe

• 1 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.
• 2 pour into a colander and let lentils cool.
• 3 meanwhile, in another saucepan, cover potatoes with cold water and bring to a boil over high heat.
• 4 reduce heat and simmer for 20 to 25 minutes, or just until potatoes are tender.
• 5 drain and rinse with cold water; when cool enough to handle, peel if you wish (it's not necessary) and cut into 1-inch cubes.
• 6 in a small bowl, whisk together the oil, vinegar, seeds, yogurt and cayenne; taste and add salt and/or black pepper if you wish.
• 7 in a large serving bowl, combine lentils, potato cubes and green onion slices.
• 8 gently stir in dressing.
• 9 garnish salad with egg and sprouts.