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Clarified Tomato Broth Oven-Roasted Heirloom Tomatoes VegetarianThis modern mayo-free take on potato salad is packed with fresh flavor from Oven-Roasted Heirloom Tomatoes, Clarified Heirloom Tomato Broth, briney olives, and an explosion of fresh herbs.
Step 1
Cook the lentils: combine the lentils with the broth, salt, and pepper in a medium saucepan. Bring to a boil, then turn heat down and simmer until tender, about 20 minutes. Drain and cool completely.
Step 2
Cook the potatoes: cover potatoes with cold water and bring to a boil over high heat. Cook for 15 minutes, or until easily pierced with a fork. Drain, cut in half, and set aside.
Step 3
Mix Oven-Roasted Heirloom Tomatoes, red onion, celery, mint, parsley, olives, and grated garlic in a serving bowl. Season with salt and pepper to taste.
Step 4
Toss lentils and potatoes with tomato mixture. Top with tuna or sardines, if using, and hard boiled eggs. Garnish with extra herbs.
Ingredient list
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1 1/2cups brown or green lentils
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4cups Clarified Heirloom Tomato Broth or vegan broth
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salt and pepper, to taste
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1 1/2lbs new potatoes
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116 oz jar of Oven-Roasted Heirloom Tomatoes,liquid and tomatoes separated
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1/2small red onion, thinly sliced
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2stalks celery, roughly chopped
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2TBSP roughly chopped mint, plus extra for garnish
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3TBSP roughly chopped parsley, plus extra for garnish
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1cup olives, halved
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2cloves garlic, minced
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8oz. good quality tuna or sardines, chunked (optional)
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4hard boiled eggs, cooked for 9 minutes
