Whip It Up - Week 7 - Warm Lentil-Potato Salad with roasted Garlic Vinaigrette

Week 7 is over - only one more to go. Last week, desperate for something to make for dinner, pulled this recipe out of a folder. Washington Post, I think. No idea when.

Warm Lentil-Potato Salad with Roasted Garlic Vinaigrette
Lentils and potatoes make a classic French pairing in this salad that can be served alongside roast meats, ham, or sausages, or served as an easy main course. Fresh herbs, instead of dried, can be used in greater amounts when available.

8 oz dried brown lentils (about 1.5 cups)
1 lb russet of baking potatoes, peeled and cut into 3/4 inch cubes
chopped parsley, for garnish (optional)
1 tablespoon roasted garlic (see NOTE)
3 tablespoons sherry vinegar (or vinegar of your choice)
1 teaspoon dried herbs, such as tarragon, chives, or parsley
salt/fresh ground pepper
1/4 cup mild olive or vegetable oil
1/4 cup extra-virgin live oil

For the salad: rinse and drain the lentils; sort through to discard any debris (I have never done this a single time I have made lentils with no ill effects - what is up with this direction in every lentil recipe?). Place them in a medium pot and add enough water to cover by about 2 inches. Cover, with the lid slightly ajar, and cook over medium heat for 25 to 30 minutes.
While the lentils are cooking, place the potatoes in a medium pot filled with cool, slightly salted water. Bring to a boil over medium-high heat, the reduce the heat to medium to maintain a low boil. Cook for 15-20 minutes, until the potatoes are tender.
For the dressing: whisk together the garlic, vinegar, dried herbs and salt and pepper to taste. Slowly add the oils, whisking to form a smooth dressing.
Drain the lentils and the potatoes; combine in a serving bowl. Add three-quarters of the dressing and stir gently to combine. Let the salad sit for a few minutes, then taste and adjust seasonings. Add the remaining dressing as needed or pass at the table. Garnish with fresh parsley, if desired.
NOTE: to roast garlic: slice the top off 1 head of garlic so that the tops of the cloves inside are exposed. Lightly drizzle with olive oil and wrap tightly in aluminum foil. Bake in a preheated 425 degree oven for about 45 minutes or until the garlic has softened and browned. Set aside til cool enough to handle, then squeeze the softened garlic cloves out of their skins and discard their stem ends.

Per 8 servings, with 1 tablespoon dressing: 153 Cal, 9 g protein, 27 g carb, 1 g fat, 9 g fiber

Was the recipe easy to follow?
It was, except I had no roasted garlic, no time, and no full head of garlic. So I skipped. So what. Also, two types of oil? Please. I probably used just 1/4 cup of whatever olive oil was in the front of the cabinet.

Did it taste good?
The vinaigrette, despite no roasted garlic, jazzed up what could have been bland lentils. So a nice change from my usual desperation standby, lentils and white rice. Of course, it was lucky I had potatoes in the house!

Kid friendly?
Yes, she's a semi-fan of lentils, and I think liked the tang of the dressing.

Would I make it again?
Yes. Maybe with roasted garlic just to see what it's like, but then a regular, basic entree. Good, fast vegan option, especially when the weather cools into fall/winter.