Cook the potatoes in a medium saucepan of boiling water for 20 minutes or until tender. Drain and transfer the potatoes to a large bowl.
While the potatoes are still hot, add the oil and vinegar and stir through. Then add the lentils, olives, capers, garlic, lemon juice, parsley, spring onions, a pinch of salt and a good grinding of pepper, and toss well to combine. Serve while still warm.
Did you know?
Lentils are an excellent non-meat source of the disease-fighting B vitamin, folate.