Lots of good flavors and textures here. This dish can come together in little time, even accounting for the cooking times of the lentils and the potatoes. The puy lentils from France are the best for salads as they hold their shape best, but the regular brown ones are perfectly fine. If you choose to go with red lentils, you’ll have to watch them closely as they dissolve into mush quickly. Check them for doneness after 10 minutes. By the way, this tastes great without curry powder, if you’re not a fan of curries.

water, broth or stock, as needed for cooking potatoes and lentils separately
3 – 4 medium potatoes, scrubbed and quartered
4 T vegetable oil, plus extra if needed
1 c chopped onion
2 cloves minced garlic
2 T curry powder, optional
1 1/2 green lentils, rinsed and drained
2 medium apples, cored and diced
4 T (fresh) lemon juice or apple cider vinegar
salt, to taste
fresh chopped parsley or cilantro, for garnish

1. Put potatoes into a pot of cold water or broth. Bring to the boil and cook until tender. Drain and reserve.

2. Meanwhile, heat oil in a Dutch oven or large skillet. Sauté onion until tender, about 5 minutes, then add garlic and curry powder and cook, stirring, until fragrant, another minute. Stir in lentils and cook for another minute. Add 3 c liquid, bring to the boil, then reduce heat and simmer until lentils are tender but still hold their shape. If the liquid has evaporated before the lentils are done, add more. When the lentils are done, remove from heat and drain, if necessary. Put into a serving bowl.

3. In the interim, chop the apples and put into a bowl with the lemon juice. Reserve.

4. Add the potatoes to the lentils along with the apples. Season with some salt. Toss to combine. Taste for seasonings. Perhaps a splash of oil. Garnish with chopped parsley. Serve warm or at room temperature.