Warm Lentil-Potato Salad With Roasted Garlic Vinaigrette

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Washington Post


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8 ounces dried brown lentils (about 1 1/2 cups)

1 pound russet or baking potatoes, peeled and cut into 3/4-inch cubes

Chopped parsley, for garnish (optional)

1 tablespoon roasted garlic (see NOTE)

3 tablespoons sherry vinegar (may substitute vinegar of your choice)

1 teaspoon dried herbs, such as tarragon, chives or parsley


Freshly ground black pepper

1/4 cup mild olive or vegetable oil

1/4 cup extra-virgin olive oil

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