Warm Salad of Lentils and Potatoes with a Mustard Vinaigrette Dressing

Ingredients:

2 medium potatoes, baked and cut up

OR 16 baby potatoes, boiled and cut up

¼ to ½ cup of red onion, diced

OR 3 to 4 scallions, chopped

Salt to taste

Mustard Vinaigrette Dressing:

¼ cup red wine vinegar

2 Tablespoons mustard – Dijon or brown mustard

¼ cup olive oil

Mix well and set aside

Directions:

This salad came about as I was cleaning out the fridge and had to match things together to get lunch ready.

Prepare lentils a few days before you make this salad by sprouting ¾ cup of dry lentils for 2 to 3 days. You should end up with about 1 ½ cups of sprouted lentils.
To warm the sprouted lentils, put them into a bowl of warm water around the temperature it would be from the tap. Not boiling, but warm to the touch. Let them sit for a few minutes, not longer than 5 minutes. Drain out the water.
Then mix the warm lentils with the other ingredients.
Combine with the Mustard Vinaigrette. Salt to taste.
Chill until ready to serve.

Serve with sprouted greens.

Enjoy!