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. ---------------------------------------------------------------------------
Nutrition
Ingredients
