Potato Lentil Salad Recipes
POTATO LENTIL SALAD
This unusual salad has a real kick from the cayenne, but that can be toned down if you wish simply by using less. To take to a picnic or potluck, double the recipe.
Provided by Lennie
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Pour into a colander and let lentils cool.
- Meanwhile, in another saucepan, cover potatoes with cold water and bring to a boil over high heat.
- Reduce heat and simmer for 20 to 25 minutes, or just until potatoes are tender.
- 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.
- In a small bowl, whisk together the oil, vinegar, seeds, yogurt and cayenne; taste and add salt and/or black pepper if you wish.
- In a large serving bowl, combine lentils, potato cubes and green onion slices.
- Gently stir in dressing.
- Garnish salad with egg and sprouts.
Nutrition Facts : Calories 678.7, Fat 30.1, SaturatedFat 4.3, Cholesterol 161.7, Sodium 85.7, Carbohydrate 84.4, Fiber 13.4, Sugar 5.1, Protein 21.6
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