Ingredients
Scale
- 2 cups French lentils
- 2 cloves garlic (smashed)
- 2 bay leaves
- 1 pound of small fingerling potatoes (scrubbed)
- 2 tablespoons whole-grain mustard
- Sea salt
- Juice from 1 lemon
- 2 tablespoons apple cider vinegar vinegar
- ⅓ cup extra-virgin olive oil
- 1 large cucumber (chopped into ½-inch pieces)
- 1 cup pitted Niçoise olives (roughly chopped)
- 1 cup loosely packed fresh mint (roughly chopped)
- 1 cup goat milk feta cheese
Instructions
- Put the lentils, garlic, and bay leaves in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook until tender but firm, about 12-15 minutes. Drain the water and remove the garlic and bay leaves.
- Preheat oven or toaster oven to 400°F.
- Toss potatoes in a medium bowl with a tablespoon of olive oil. Sprinkle generously with sea salt, and arrange potatoes in a single layer in a pan.
- Roast until they are golden on the outside and tender when pierced with a sharp knife, about 20-25 minutes. Allow to cool.
- While the lentils and potatoes are cooling, make the vinaigrette. In a small bowl, whisk together the mustard, ½ teaspoon salt, lemon juice, olive oil, and vinegar.
- Put the lentils, potatoes cucumbers, olives, and mint in a large bowl. Gently stir until ingredients are combined.
- Pour over the vinaigrette and gently toss, making sure dressing is evenly distributed.
- Sprinkle the feta over the dish.
Notes
Adapted from Sarah Crowder
- Prep Time: 10 minutes
- Cook Time: 30 minutes