Potato Lentil Salad

• 12 cup red lentil, rinsed
• 1 12 cups water
• 4 large potatoes, scrubbed and cut in half
• 13 cup flax seed oil
• 3 tablespoons raspberry vinegar
• 2 tablespoons sesame seeds
• 2 tablespoons poppy seeds
• 2 tablespoons flax seeds
• 13 cup yogurt or 13 cup sour cream
• 1 teaspoon cayenne (use less if you wish)
• 14 cup thinly sliced green onion
• 3 hard-boiled eggs, peeled and cut into wedges
• 14 cup alfalfa sprout

1. In a medium-sized saucepan, stir together lentils and water; bring to a boil, then reduce heat and simmer gently for 20 minutes or until lentils are tender.
2. Pour into a colander and let lentils cool.
3. Meanwhile, in another saucepan, cover potatoes with cold water and bring to a boil over high heat.
4. Reduce heat and simmer for 20 to 25 minutes, or just until potatoes are tender.
5. Drain and rinse with cold water; when cool enough to handle, peel if you wish (it's not necessary) and cut into 1-inch cubes.
6. In a small bowl, whisk together the oil, vinegar, seeds, yogurt and cayenne; taste and add salt and/or black pepper if you wish.
7. In a large serving bowl, combine lentils, potato cubes and green onion slices.
8. Gently stir in dressing.
9. Garnish salad with egg and sprouts.

red lentil, water, potatoes, oil, raspberry vinegar, sesame seeds, poppy seeds, flax seeds, yogurt, cayenne, green onion, eggs, alfalfa

Taken from www.food.com/recipe/potato-lentil-salad-21456 (may not work)