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 ½ cups lentils; 2 large idaho potatoes, peeled and chopped into small dice; ¼ cup extra virgin olive oil; 1 large shallot, chopped; 2 garlic cloves, chopped; 12 red bell pepper, seeded and chopped; ½ cup frozen peas; ⅓ cup vegetable stock; ½ cup packed mint leaf; ½ cup packed cilantro; 3 tablespoons extra virgin olive oil; 2 cups spinach; ½ teaspoon ground cumin; salt & freshly ground black pepper

Servings: persons

1 small onion, halved
1 fresh bay leaf
1 ½ cups lentils
2 large idaho potatoes, peeled and chopped into small dice
¼ cup extra virgin olive oil
1 large shallot, chopped
2 garlic cloves, chopped
12 red bell pepper, seeded and chopped
½ cup frozen peas
⅓ cup vegetable stock
½ cup packed mint leaf
½ cup packed cilantro
3 tablespoons extra virgin olive oil
2 cups spinach
½ teaspoon ground cumin
salt & freshly ground black pepper

1
Add the onion, bay and lentils to a medium pot and cover with water.
2
Bring to a boil over medium-low heat.
3
Simmer the lentils 10 minutes, then add the potatoes and cook for 7 to 8 minutes more.
4
While the lentils and potatoes cook, heat a tablespoon of oil in a medium skillet over low heat and saute the shallots, garlic and peppers for a couple of minutes.
5
Add the peas and heat through for 1 minute more.
6
Transfer to a shallow serving bowl to cool.
7
In a food processor, add the stock, mint, spinach and cilantro.
8
Process until it becomes a paste.
9
Add to the bowl with the pepper mixture.
10
Drain the lentils and the potatoes and discard the onions and the bay leaf.
11
Return the lentil mixture to the hot pot to dry for a minute, then add to the bowl with herb paste and vegetables.
12
Add 3 tablespoons extra-virgin olive oil to the salad bowl and toss.
13
Season with cumin, and salt and pepper, to taste.
14
Toss again and serve.

566

kcal

Calories

Fat

Carbs

Protein

Fat 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.

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

You need 16 ingredients. The key ingredients include: 1 small onion, halved, 1 fresh bay leaf, 1 ½ cups lentils, 2 large idaho potatoes, peeled and chopped 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

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