In this zesty salad, fingerling potatoes and green lentils are cooked until soft, then mixed with crunchy red cabbage and spices. The result is a salad with contrasting textures and spicy flavors. Serve this as a side with a light lunch or as an appetizer at dinner.

Lentil and Fingerling Potato Salad With Spicy Mustard [Vegan]



  • 12 ounces fingerling potatoes
  • 1/4 cup green lentils
  • 1 teaspoon apple cider vinegar
  • 1/4 red cabbage
  • 1 garlic clove
  • 1 tablespoon brown mustard
  • 1/4 cup extra virgin olive oil
  • 1 pinch salt, plus extra for boiling potatoes and lentils
  • A pinch of black pepper


  1. Bring to boil a little pot of water.
  2. With a vegetable brush, wash the potatoes under running water, cut them in half lengthwise and put them in a bigger pot; cover them with abundant water, add a pinch of salt, and bring to boil.
  3. When the little pot of water starts to boil, add lentils, a pinch of salt and cook following the time indicated on the package, about 20 minutes.
  4. In the meantime finely slice the cabbage and put it in a mixing bowl.
  5. In a little bowl mix grated garlic clove, mustard, oil, salt, and pepper.
  6. Drain lentils, rinse with cold water and set aside. Drain potatoes, put them again in the empty pot, pour the vinegar, stir, and let cool.
  7. Add lentils and potatoes to the shredded cabbage, pour the seasoning, and stir until everything is well dressed.