Grilled New Potatoes and Lentils with Creamy Lemon Dressing - alive magazine

Name: Grilled New Potatoes and Lentils with Creamy Lemon Dressing - alive magazine
Ingredients: 1 Tbsp (15 mL) extra-virgin olive oil; 1 small carrot, peeled and finely diced; 1 celery stalk, finely diced; 1 small onion, finely diced; 1 generous fresh thyme sprig; 1 bay leaf; 1/2 tsp (2 mL) sea salt; 1/2 cup (125 mL) dried French lentils; 2 cups (500 mL) water; 1 1/2 lbs (750 g) new potatoes, such as fingerlings or young Yukon Gold or red potatoes; 1 cup (250 mL) low-sodium chicken broth; 1/2 cup (125 mL) buttermilk; 2 Tbsp (30 mL) grainy Dijon mustard; 2 Tbsp (30 mL) lemon juice; 1 tsp (5 mL) liquid honey; 1/2 tsp (2 mL) freshly ground black pepper; 2 Tbsp (30 mL) extra-virgin olive oil; 3 green onions, thinly sliced; 1/4 cup (60 mL) chopped fresh parsley; 1/2 cup (125 mL) microgreens or radish sprouts; 2 oz (57 g) shaved prosciutto, torn into bite-sized pieces (optional)

www.alive.com

Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan.

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Ingredients

1 Tbsp (15 mL) extra-virgin olive oil
1 small carrot, peeled and finely diced
1 celery stalk, finely diced
1 small onion, finely diced
1 generous fresh thyme sprig
1 bay leaf
1/2 tsp (2 mL) sea salt
1/2 cup (125 mL) dried French lentils
2 cups (500 mL) water
1 1/2 lbs (750 g) new potatoes, such as fingerlings or young Yukon Gold or red potatoes
1 cup (250 mL) low-sodium chicken broth
1/2 cup (125 mL) buttermilk
2 Tbsp (30 mL) grainy Dijon mustard
2 Tbsp (30 mL) lemon juice
1 tsp (5 mL) liquid honey
1/2 tsp (2 mL) freshly ground black pepper
2 Tbsp (30 mL) extra-virgin olive oil
3 green onions, thinly sliced
1/4 cup (60 mL) chopped fresh parsley
1/2 cup (125 mL) microgreens or radish sprouts
2 oz (57 g) shaved prosciutto, torn into bite-sized pieces (optional)