-
1
Place the potatoes in a pot with salted water to cover and cook over medium heat for 20 to 25 minutes, or until tender.
-
2
Drain off the water and as soon as the potatoes are cool enough to handle, cut them into 1-inch pieces.
-
3
Place the lentils in a saucepan and add enough water to cover them by about 2 inches.
-
4
Cook over medium heat for 25 to 30 minutes, or until the lentils are barely soft.
-
5
Drain in a sieve.
-
6
Trim the green onions, discarding the ends, and cut the white and about 1 inch of the green part into thin slices.
-
7
Combine the mustard, vinegar, olive oil, and green onions in a large bowl and stir well.
-
8
Gently stir in the potatoes and lentils and season with salt and pepper.
-
9
Serve warm or refrigerate and serve chilled.
-
10
There are many different types of lentils, but the most common are French green, brown, and yellow.
-
11
French green lentils have a peppery taste, are the most delicate, and hold their shape well, but they take longer to cook than other lentils.
-
12
The milder brown lentils and the nutty yellow lentils can hold their shape, but only if they arent overcooked, which makes them mushy.
-
13
This recipe would be good with any of these lentils.
-
14
We chose the yellow simply because we like how they look with the potatoes.
