lentils and potatoes with mustard dressing

lentil and potatoes with mustard dressing

Yeah, no one is going to look at this and call it “food porn”.

There is an Egyptian dish called kushari, which consists of lentils, rice, macaroni, spaghetti, chickpeas, tomatoes and fried onions. It’s cheap, filling, and the serving sizes are preposterous. Whenever I’d order it, I’d be full by the fifth or sixth bite. That’s not a humblebrag about eating small portion sizes, no pizza is safe around me. Even though I liked kushari, eating it always felt like a punch in the gut. I love me some carbs like nothing else, but it was just too heavy for me.

While this dish bears basically no resemblance to kushari, it was made in the same spirit. Cheap, filling, made primarily with pantry and freezer essentials, but most definitely not a punch in the gut. The dressing is sharp and tangy, thanks to the mustard, garlic, and vinegar. Use dried dill if you don’t have fresh dill on hand. Even though I didn’t add this to the recipe, when I make this again, I think I’ll add a handful of almonds or hazelnuts for a nice crunch.

Lentils and Potatoes with Mustard Dressing

1 cup dried lentils
1/2 cup edamame
1 pound of new potatoes
1/2 white onion, chopped
2 cloves garlic, chopped
1/4 cup freshly chopped dill or or 1 1/2 tablespoons dried dill
3 tablespoons whole grain mustard
1 1/2 tablespoons balsamic vinegar
1/3 cup olive oil
cayenne pepper, to taste
salt & pepper, to taste

Prepare lentils according to package directions. A few minutes before the lentils are ready, toss in the edamame. Drain and side aside. In a large pot of water, boil the potatoes, once ready, drain in a colander and set aside while they cool down. Meanwhile, prepare the rest of the ingredients.

Chop the onion, garlic and dill (if using fresh), then set aside. Prepare the dressing by mixing together the mustard, vinegar, olive oil, cayenne, salt, and pepper. By now, the potatoes should be cool enough to handle. Cut the potatoes into bite sized pieces. Add all the ingredients to a large bowl or pot, mix together until the dressing is coated thoroughly. Season to taste and add more salt, pepper, or cayenne if necessary.

Serve warm or at room temperature.

Serves 6-8 as a main or side dish

Share your thoughts. Don't be a weenie.
  1. Eileen says:

    Not food porn? Nope, this is totally food porn. Potatoes and arugula and spicy mustard! YES.

    • rose says:

      haha, I’m glad you think so! By the time I took this photo, the dish was already a couple days old and I was worried it was too ugly to post.