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Originally published Wednesday, October 23, 2013 at 6:04 AM

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Recipe: Warm Lentil and Potato Salad


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Serves eight

½ cup dried French green lentils

1½ pounds small red potatoes, halved

5 bacon slices

4 tablespoons olive oil

2 large shallots, finely chopped

1 celery rib, sliced

2 garlic gloves

2 to 3 tablespoons red wine vinegar

2 teaspoons whole grain Dijon mustard

1½ cups loosely packed fresh flat-leaf parsley leaves

1. Bring lentils and 4 cups salted water to a boil in a heavy 2-quart saucepan over medium-high heat. Reduce heat to low; simmer 20 to 25 minutes or just until tender.

2. Meanwhile, cook potatoes in boiling salted water to cover for 15 minutes or just until tender. Drain lentils and potatoes.

3. Cook bacon in a large, deep nonstick skillet over medium heat six or seven minutes or until crisp; remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

4. Add olive oil to hot drippings in skillet and heat over medium heat. Saute shallots, celery and garlic in hot olive oil mixture three minutes. Remove from heat, and stir in vinegar and mustard. Season with salt and pepper to taste. Gently stir in lentils, potatoes, bacon and parsley.

Adapted by Janet K. Keeler, Tampa Bay Times from “No Taste Like Home: A Celebration of Regional Southern Cooking and Hometown Flavor” by Kelly Alexander (Oxmoor House, 2013)



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