Potato Lentil Salad

Ingredients

1/2 cup red lentils, rinsed
1 1/2 cups water
4 large potatoes, scrubbed and cut in half
1/3 cup flax seed oil
3 tablespoons raspberry vinegar
2 tablespoons sesame seeds
2 tablespoons poppy seeds
2 tablespoons flax seeds
1/3 cup yogurt or sour cream
1 teaspoon cayenne (use less if you wish)
1/4 cup thinly sliced green onions
3 hard-boiled eggs, peeled and cut into wedges
1/4 cup alfalfa sprouts

Directions

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.