Warm Lentil, Potato and Vegetable Salad

1. 1

   Scrub potatoes; do not peel.

2. 2

   Cook in plenty of water in a covered pot until potatoes are tender, about 20 minutes.

3. 3

   Meanwhile, combine lentils with 3 cups water and bring to boil in a covered pot.

4. 4

   Reduce heat and cook lentils in partly covered pot until tender, about 10 minutes.

5. 5

   Whisk oil, mustard and vinegar in serving bowl.

6. 6

   Wash, dry and mince basil and stir in.

7. 7

   Cut onion in large chunks, place in a food processor and process until chopped fine; add to serving bowl.

8. 8

   Wash, trim, seed and cut pepper into large chunks; process until chopped fine, and add to serving bowl.

9. 9

   Wash and trim fennel, cut into chunks, and process until chopped fine; add to bowl.

10. 10

    When lentils are cooked, drain well and stir in.

11. 11

    When potatoes are cooked, drain and cut into bite-size pieces; stir into bowl; season with salt and pepper and serve at room temperature with whole grain bread.

* Per serving · 4 servings · Values may vary.