Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Potatoes and lentils both may not sound very tempting, when you the right spices and make a great dressing potatoes and lentils can be amazing. Mountain lentils are perfect for this recipe since they stay firm to the bite after cooking.

Course: Main Course
Cuisine: German
Servings: 2
Author: Mina
For the salad
  • 1 shallot, finely diced
  • 2.6 oz mountain lentils (75 g)
  • 1/2 tbsp turmeric
  • 1/2 tbsp curry powder
  • 1 lb. new potatoes (500-600g)
  • salt & pepper to taste
  • 1 handful parsley
For the dressing
  • 1/2 shallot
  • 1/2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1/2 tsp Dijon mustard
  • 1 small clove of garlic, pressed or minced
  • 1/2 tsp maple syrup (or other liquid sweetener) optional
  • salt & pepper to taste
  1. Sauté shallot in a small pot with a little water (or oil). Add lentils, turmeric and curry and sauté for a minute. Deglaze with 3/4 cup water (200 ml; see notes), bring to a boil and let simmer for about 30 minutes over low heat, stirring occasionally. 

  2. Cut potatoes in halves (or divide in quarters, depending on size) and steam (or cook in water) until fork tender. 

  3. For the dressing, combine all the ingredients and set aside. 

  4. Serve potatoes and lentils warm with fresh parsley and some dressing.

Recipe Notes