Warm Garlicky Lentil and Potato Salad

Several cultures have a tradition of eating legumes on or around New Years' Day. In the South, it's tradition to eat black-eyed peas for good luck. In Italy and Brazil, lentils are thought to bring luck. One theory is that the round legumes are symbolic of money and eating them will bring you good financial fortune for the new year. In these economic times, it may be worth a try.

But kicking off the new year with legumes is also a way to break with the indulgences of the last couple of months. After all those sumptious meals and decadent desserts, I always find myself wanting to scale back a bit in January. Many of us will make resolutions to eat healthier, exercise more, maybe even lose a few pounds. We may want to tighten the belt financially even as we are loosening the belt to account for our holiday splurges.

Lentils offer it all. They are healthy and inexpensive. Maybe they do bring luck after all since they offer health at a discount. Much cheaper than a gym membership.

When a friend told me that she had made a warm lentil and potato salad recipe that she found in the Washington Post's archives, it sounded like it would be perfect for the new year. This recipe laces the warm lentils and potatoes with a vinaigrette made with roasted garlic. The result is a simple, delicious salad with an earthy sweetness from the garlic that is hard to beat. The chopped parsley adds a counterpoint of freshness that makes this dish seem more of a treat than a resolution.

The children in this house love lentils, and we make our lentil-feta salad all year, but we love it best as a picnic food in the summer. I think this recipe will stand in nicely in the colder months. If it brings us luck of any sort throughout the year so much the better.

Second Helping: Cuban Harina with Broccoli Rabe and Crispy Fried Eggs
Thirds?: Black Bean and Monterey Jack Casserole

 

Warm, Garlicky Lentil and Potato Salad

Adapted from The Washington Post

Serves 6
15 minutes preparation time
20 minutes cooking time

1 head of garlic
1/2 cup olive oil, plus a drizzle more
2 1/2 cups small French lentils
2 teaspoons salt, or more to taste, divided
4 medium potatoes, peeled, and cubed (about 4 cups)
4 tablespoons red wine vinegar
1 teaspoon dried thyme
1/2 teaspoon ground black pepper, or more to taste
1/4 cup chopped fresh parsley

Preheat oven to 400 degrees. Peel the outer layers off of a head of garlic, but leave the skin on the individual cloves of garlic and leave them attached in the head. Cut off the top of garlic head so that you can see the tops of the individual cloves. Place the head of garlic on a piece of foil and drizzle it with olive oil. Wrap the foil around it and bake it until it is tender and fragrant and the cloves are soft and brown, about 30 minutes.

While the garlic is roasting, in a small saucepan, cover the lentils water and bring them to a boil over medium-high heat. When the pot begins to boil, lower the heat, add half a teaspoon of salt, and let the lentils simmer until they are tender, about 15 minutes.

In a separate saucepan, cover the potatoes with water and bring them to a boil over medium-high heat. When the pot begins to boil, lower the heat, add half a teaspoon of salt, and simmer until the potatoes are tender, about 15 minutes.

When the garlic is finished, remove it from the oven and let it cool enough so that you can handle it. Peel back the foil and remove the individual garlic cloves from the skin with a knife or fork. Mince them finely.

Wisk the garlic, red wine vinegar, thyme, remaining teaspoon of salt, and pepper together in a small bowl. Slowly drizzle in the remaining 1/2 cup of olive oil, wisking continuously, so that the dressing emulsifies.

When the lentils and potatoes have finished cooking, drain them and pour them into a large serving bowl. Add the dressing and toss everything together gently. Add the parsley and mix again. Serve warm.

Jobs for Children: Children can drizzle the olive oil over the garlic, wisk the ingredients for the dressing and scrub the potatoes. Older children can peel the potatoes, too, and chop them or the parsley.

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Comments

[Julie]

My mouth started watering by the time I got to the end of the recipe! Despite feeling a bit too much like Pavlov's dog, I am going to try this tonight!

[Betsy at Zen Mama]

Yummy! I'll have to try this since we're trying to eat a little healthier this year. I'm making a black bean soup today.

[Margy]

Julie, I love the image of you getting hungry over your computer. I hope you all enjoy the recipe -- it is one of my new favorites.