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Potato and Lentil Salad


Lovely served warm or room temperature. Mix through some kale or other steamed seasonal greens if desired. Thanks to the Smitten Kitchen. Serves 4-6.


1 onion, halved
1 red onion, diced
1 small bay leaf
A good pinch of thyme (optional)
200g green lentils
Salt and pepper
450g waxy potatoes, halved or quartered if large
2 tablespoons red wine vinegar
1 to 2 garlic cloves, crushed
1 tablespoon Dijon mustard
60ml olive oil
2 teaspoons capers, chopped
2 tablespoons gherkins, chopped
1 to 2 spring onions, thinly sliced
1/2 bunch parsley chopped


Cook lentils: Rinse and boil with plenty of water, halved onion, bay leaf, thyme and salt. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain (discarding shallot, thyme and bay leaf).

Meanwhile, cook potatoes: In a separate saucepan, cover potatoes with cold water. Set timer for 15 minutes, then bring potatoes to a simmer. When the timer rings, they should be easily pierced with a toothpick or knife. Drain.

Make the dressing: Place the diced red onion and red wine vinegar in the bottom of a small bowl and let sit for 5 minutes. Whisk in minced garlic, dijon, a pinch of salt, a few grinds of black pepper and olive oil. Stir in chopped capers, gherkin and spring onion.

Assemble salad: Mix together lentils and dressing as soon as lentils cook. Stir in potatoes and parsley. Adjust seasoning with additional salt and pepper if needed. Enjoy!


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