Instructions: In a large saucepan, combine lentils, 1/4 teaspoon salt and water. Bring to a boil. Cover. Adjust heat so water boils gently and cook until lentils are tender, about 45 minutes. Remove pan from heat and let lentils cool, covered, for 15 minutes in liquid. (Most liquid should have been absorbed.)

Meanwhile, place potatoes in a saucepan with cold water to cover. Bring to a boil over high heat. Reduce heat to low and cook potatoes gently, uncovered, until tender when pierced with tip of a knife, about 35 minutes, adding water as needed to keep potatoes covered. Drain. When cool enough to handle, cut crosswise into 3/8 inch-thick slices and place in a bowl.

Add lentils to potatoes and stir gently to combine. Add yellow onion, garlic, herbs, scallions, olive oil, vinegar, pepper and remaining 3/4 teaspoon salt and mix just enough to combine well.

Transfer salad to a large platter. Serve immediately while still warm.

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