Lentil Salad and Potato Salad

Another from 101 Cookbooks. I was looking for recipes to use up all the basil we have (still looking in case you have something…not pesto!).


Lentils folded into Yogurt, Spinach, and Basil was fresh, delicious, and not too basil-y despite having a cup of basil. Substitutions…I used swiss chard (stems removed) instead of spinach, pepitas instead of pine nuts/walnuts, regular (full fat) yogurt instead of Greek. I also added the parmesan directly to the salad. We ate on the plate, no toast, with a variety of other salad foods, including an awesome roasted potato salad, no photos available, but so delicious.

The roasted potato salad was inspired by a couple of recipes (here and here). I cut some small potatoes in halves/quarters, placed (in a single layer) in a cast iron pan coated with a little canola oil and baked at 400 F until tender and loose (not sticking to the pan). Remove from oven and add a bit of finely diced onion to the pan, letting the potato and pan heat cook the onion. While potatoes cooled slightly, made the dressing, a mixture of olive oil, salt, pepper, garlic, lemon, mustard, mayo and sour cream, in proportions similar to the second recipe. Tossed all together. Eaten immediately and completely.

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