Lentil Soup Inspired Salad

That's not the real name but this salad kind of reminds me of my favourite lentil soup. This is actually based around a Neil Perry recipe called goat cheese, lentil and potato salad but we made quite a few alterations.  We used potatoes from our friend's Troy and Bec's garden, thanks guys!

Lentil Potato Salad
   

•  3 cans of brown lentils, drained
•  8 small potatoes (I'm really not sure about the amount), peeled and cut into 1/2-inch pieces
•  5 small tomatoes, chopped
•  1/4 cup finely chopped mint (from our garden, yay!)
•  1/8 cup garlic chives
•  3-4 Tablespoons of dijon mustard
•  1/8 cup cheddar cheezly (optional)
•  Praise Fat Free Mayo (optional)
• Salt and pepper to taste

Directions

        In a medium saucepan, cover the potatoes with cold water and bring to a boil. Cook over moderately high heat until the potatoes are tender, about 10 minutes. Drain very well and add to the lentils and remaining ingredients.  Serve at once.

Serves 4-5 (Toby eats large portions).

This was pretty easy to make, really filling and was a tasty option on a summer day. Besides I love one bowl meals. Feel free to use different herbs and/or increase the amount, the original recipe asked for mint and parsley. I think the flavour of the cheezly kind of gets lost so would suggest skipping it or just serve it on top.  Toby enjoyed this without mayo, whereas I couldn't help myself. We had this on Sunday and then had the rest for leftovers on Monday, but some of the flavour was lost the following day so I suggest serving it immediately.

That's not the real name but this salad kind of reminds me of my favourite lentil soup. This is actually based around a Neil Perry recipe called goat cheese, lentil and potato salad but we made quite a few alterations.  We used potatoes from our friend's Troy and Bec's garden, thanks guys!

Lentil Potato Salad
   

•  3 cans of brown lentils, drained
•  8 small potatoes (I'm really not sure about the amount), peeled and cut into 1/2-inch pieces
•  5 small tomatoes, chopped
•  1/4 cup finely chopped mint (from our garden, yay!)
•  1/8 cup garlic chives
•  3-4 Tablespoons of dijon mustard
•  1/8 cup cheddar cheezly (optional)
•  Praise Fat Free Mayo (optional)
• Salt and pepper to taste

Directions

        In a medium saucepan, cover the potatoes with cold water and bring to a boil. Cook over moderately high heat until the potatoes are tender, about 10 minutes. Drain very well and add to the lentils and remaining ingredients.  Serve at once.

Serves 4-5 (Toby eats large portions).

This was pretty easy to make, really filling and was a tasty option on a summer day. Besides I love one bowl meals. Feel free to use different herbs and/or increase the amount, the original recipe asked for mint and parsley. I think the flavour of the cheezly kind of gets lost so would suggest skipping it or just serve it on top.  Toby enjoyed this without mayo, whereas I couldn't help myself. We had this on Sunday and then had the rest for leftovers on Monday, but some of the flavour was lost the following day so I suggest serving it immediately.