This salad is very loosely based on Smitten Kitchen’s warm lentil and potato salad.
- 200 g small lentils
- 500 g potatoes
- 3 carrots
- 1 zucchini
- 2 medium onions
- 3 pickles
- 2 T capers
- 1 pickled pepper
- a bunch of dill
- red wine vinegar
- olive oil
Boil lentils and halved onion in 800 mL water. It should take 25-30 minutes. Drain and discard the onion.
Sauté onions in olive oil. This part can probably be skipped. I don’t think it added that much to the salad.
Chop potatoes and put them on to boil. Set a timer for 15 minutes. Chop the carrots and add them after 5-7 minutes. Chop the zucchini and add them in the last three minutes. Drain when cooked.
Throw the dill, vinegar, olive oil, mustard, capers, pickled pepper, and pickles in the food processor.
Mix everything together. Fresh ground pepper would be a good addition.