Mediterranean Potato Lentil Salad Recipe

Name: Mediterranean Potato Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb potato, boiled; 5 eggs, hard boiled; 1 cucumber; ⅔ cup green lentil, cooked; 12 small onion, minced; 1 ½ cups plain yogurt; 1 garlic clove, minced; 2 tablespoons of fresh mint; 2 tablespoons fresh dill; salt

Servings: persons

1 lb potato, boiled
5 eggs, hard boiled
1 cucumber
⅔ cup green lentil, cooked
12 small onion, minced
1 ½ cups plain yogurt
1 garlic clove, minced
2 tablespoons of fresh mint
2 tablespoons fresh dill
salt

1
Eggs are optional.
2
Make the dressing while you are boiling your potatoes, eggs and lentils and let it rest.
3
Let the potatoes and lentils cool or run cold water over them.
4
Cut the potatoes and cucumber in 1 inch pieces.
5
Take the yolks out of the eggs and cut the whites.
6
Add everything into a bowl and let rest for several hours so favors can mix.
7
Add salt to taste.
8
Serve with warm naan or pita bread.

1359

kcal

Calories

128

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 10 ingredients. The key ingredients include: 1 lb potato, boiled, 5 eggs, hard boiled, 1 cucumber, ⅔ cup green lentil, cooked, and more.

Yes, Mediterranean Potato Lentil 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.

Mediterranean Potato Lentil Salad

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