Warm Lentil, Potato and Vegetable Salad

• 8 ounces tiny new potatoes
• 1 cup red lentils
• 1 tablespoon olive oil
• 2 teaspoons Dijon mustard
• 3 tablespoons balsamic vinegar
• Fresh basil, enough for 3 tablespoons chopped
• 2 ounces red onion, enough for 1/2 cup chopped
• 10 ounces whole red pepper or 9 ounces ready-cut red pepper, enough for 2 cups chopped
• 3 ounces fennel, enough for 1/2 cup chopped
• 18 teaspoon salt (optional)
• Freshly ground black pepper
• 2 slices crusty whole grain bread

1. Scrub potatoes; do not peel.
2. Cook in plenty of water in a covered pot until potatoes are tender, about 20 minutes.
3. Meanwhile, combine lentils with 3 cups water and bring to boil in a covered pot.
4. Reduce heat and cook lentils in partly covered pot until tender, about 10 minutes.
5. Whisk oil, mustard and vinegar in serving bowl.
6. Wash, dry and mince basil and stir in.
7. Cut onion in large chunks, place in a food processor and process until chopped fine; add to serving bowl.
8. Wash, trim, seed and cut pepper into large chunks; process until chopped fine, and add to serving bowl.
9. Wash and trim fennel, cut into chunks, and process until chopped fine; add to bowl.
10. When lentils are cooked, drain well and stir in.
11. When potatoes are cooked, drain and cut into bite-size pieces; stir into bowl; season with salt and pepper and serve at room temperature with whole grain bread.

potatoes, red lentils, olive oil, mustard, balsamic vinegar, fresh basil, red onion, red pepper, fennel, salt, freshly ground black pepper, crusty

Taken from cooking.nytimes.com/recipes/1378 (may not work)