Red Potato And Lentil Salad Recipe

Name: Red Potato And Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds red potatoes, cut into wedges; 1 tablespoon olive oil; salt to taste; 1/2 cup dried lentils; 2 cups water; 1 cup diced red bell pepper; 1/2 cup sliced green onions; 1/3 cup plain low-fat yogurt; 3 tablespoons Dijon mustard; 3 tablespoons cider vinegar; 2 tablespoons olive oil; 2 teaspoons turbinado sugar; 1 pinch ground black pepper to taste

Servings: persons

2 pounds red potatoes, cut into wedges
1 tablespoon olive oil
salt to taste
1/2 cup dried lentils
2 cups water
1 cup diced red bell pepper
1/2 cup sliced green onions
1/3 cup plain low-fat yogurt
3 tablespoons Dijon mustard
3 tablespoons cider vinegar
2 tablespoons olive oil
2 teaspoons turbinado sugar
1 pinch ground black pepper to taste

1
Preheat oven to 425 degrees F (220 degrees C).
2
Toss potatoes, 1 tablespoon olive oil, and salt together in a 9x13-inch baking dish until coated.
3
Bake until the potatoes are easily pierced with a fork, about 35 minutes.
4
Meanwhile, bring lentils, water, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. Drain. Combine potatoes, lentils, red bell pepper, and green onions in a large bowl.
5
Whisk yogurt, Dijon mustard, cider vinegar, 2 tablespoons olive oil, and turbinado sugar together; drizzle over potato mixture and toss to combine. Season with salt and black pepper.

371

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 13 ingredients. The key ingredients include: 2 pounds red potatoes, cut into wedges, 1 tablespoon olive oil, salt to taste, 1/2 cup dried lentils, and more.

Yes, Red Potato And 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.

Red Potato And Lentil Salad

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