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This salad is totally handy, and fabulously nourishing. Creamy little bite-size potatoes and earthy green lentils are balanced by acid and complexity from the wine sauce. A shot of parsley and chives finish it off.

You'll make the three elements separately, which makes the recipe look fussier than it really is. The lentils and the sauce both simmer while the potatoes roast, and the sauce finishes while the potatoes and lentils cool a bit. Be prepared to spend up to 45 minutes in the kitchen, but it's all light lifting.

This eats well warm, but it's also great chilled. Which means you can consider the time you spend on this a session of batch cooking. Store leftovers in the fridge so you can spoon out a serving, add a side of fresh fruit, and have one seriously satisfying instant meal.

Puy Lentil and Potato Salad with White Wine-Shallot Sauce

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serves 4-6

1 lb gold bite-size potatoes (or fingerling or other potato cut into generous 1-inch dice)

3 TBSP extra virgin olive oil, divided

1 cup dried Puy lentils

4 cups water

1/2 tsp dried thyme

1 large shallot, finely chopped

3/4 cup dry white wine

1/4 cup water

1 tsp all-purpose flour

1 TBSP chopped parsley

2 TBSP chopped chives

1/2 tsp fine sea or kosher salt

Heat oven to 400. Toss potatoes with 1 tsp oil and cook until tender, about 30 minutes, or as needed, tossing every 10-15 minutes. When ready, transfer pan to a rack to let cool a bit.

Meanwhile, bring lentils, 4 cups water, and thyme to a boil in a covered pot. Reduce heat to medium-low to maintain a strong simmer. Cook, covered, until tender, 20-25 minutes. When tender, drain well, and transfer to a heat-resistant mixing bowl. Set aside.

While the lentils simmer, heat 2 TBSP oil over medium heat in a small pot. Add shallot and cook, stirring frequently, until it begins to brown, about 5 minutes. Add wine and 1/4 cup water. Bring to a boil and reduce heat to the low side of medium-low to maintain a steady simmer. Let simmer 10 minutes, stirring occasionally (while you check on the other elements and chop the parsley and chives).

When the sauce has simmered 10 minutes, whisk together the remaining 2 tsp oil and 1 tsp flour. Add to simmering sauce, whisk to incorporate, and cook an additional five minutes, stirring frequently, to let thicken slightly. Remove from heat and stir in parsley, chives, and salt.

Add potatoes to the mixing bowl containing the lentils. Add sauce and toss thoroughly. Adjust salt, if needed. Transfer to a serving dish and serve warm or chilled.