This dish is the perfect equation: lentils + potatoes = hearty + light.
1 cup cooked French lentils
1 cup cooked organic golden potatoes
Bunch of fresh parsley, chopped
3 tablespoons olive oil
1 tablespoon white balsamic vinegar
S and P
Cook the lentils. Cut the potatoes into pieces and boil until fork tender. Chop the parsley.
Whisk the dressing ingredients together in a big bowl.
Drain and pour the potatoes, lentils and chopped parsley into the dressing bowl. Toss and eat immediately. Enjoy!