Lentil-Potato Salad Recipe

Name: Lentil-Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, halved; 1 fresh bay leaf; 1 cup lentils; 1 large Idaho potato, peeled and cut into small dice; 4 tablespoons EVOO (extra-virgin olive oil); 1 large shallot, chopped; 2 garlic cloves, chopped; 1/2 red bell pepper, seeded and chopped; 1/2 cup frozen peas; 1/3 cup vegetable stock; 1/2 cup packed fresh mint leaves; 1/2 cup packed fresh cilantro or baby spinach leaves; 1/2 teaspoon ground cumin; Salt and pepper

Servings: persons

1 small onion, halved
1 fresh bay leaf
1 cup lentils
1 large Idaho potato, peeled and cut into small dice
4 tablespoons EVOO (extra-virgin olive oil)
1 large shallot, chopped
2 garlic cloves, chopped
1/2 red bell pepper, seeded and chopped
1/2 cup frozen peas
1/3 cup vegetable stock
1/2 cup packed fresh mint leaves
1/2 cup packed fresh cilantro or baby spinach leaves
1/2 teaspoon ground cumin
Salt and pepper

1
Place the onion halves, bay leaf, and lentils in a medium pot, cover with water, and bring to a boil.
2
Simmer for 10 minutes, add the potatoes, and cook for 7 to 8 minutes more.
3
While the lentils and potatoes cook, heat a tablespoon of the EVOO in a medium skillet and saute the shallots, garlic, and bell pepper for a couple minutes.
4
Then add the peas and heat through for a minute more.
5
Transfer to a shallow bowl to cool.
6
In a food processor, process the stock, mint, and cilantro into a paste and add to the bowl.
7
Drain the lentils and potatoes, discard the onions and bay leaf, and return the lentils and potatoes to the hot pot to dry for a minute.
8
Then add to the bowl with the herb paste and vegetables.
9
Add the remaining 3 tablespoons of EVOO to the salad and toss.
10
Season with the cumin and with salt and pepper to taste.

194

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small onion, halved, 1 fresh bay leaf, 1 cup lentils, 1 large Idaho potato, peeled and cut into small dice, and more.

Yes, Lentil-Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lentil-Potato Salad

How did you like this recipe?

Frequently Asked Questions