Warm Lentil And Potato Salad

1. 1

   Cut the boiled baby potatoes into cubes of roughly 2 square centimeters. In a skillet over high heat, fry the baby potatoes in a bit of olive oil for 15 minutes or until they are golden brown. The trick is to start on high heat while regularly stirring the potatoes for about 5 minutes and then turning the heat down low for the remaining 10 minutes to let them cook through.

2. 2

   Chop the onion and garlic and put them into another skillet over medium heat. Fry them in a splash of olive oil for 3 minutes. Then add ginger to the onion, fry for 2 minutes.

3. 3

   Slice the tomatoes and avocado.

4. 4

   Add the spices to the onion mixture and fry for 1 minute. Drain the can of lentils and add them to the onion. Stir well and let it cook for 5 minutes.

5. 5

   Zest 1/4 of a lemon and add it into the lentil mixutre together with the juice of 1/2 a lemon.

6. 6

   When the lentils and potatoes are done, put them in a deep plate or a bowl and season with salt and pepper. Add the tomatoes, arugula and avocado and toss to combine into a lovely salad.

7. 7

   You can substitute the potatoes with pasta, for instance fusili. And for a meat option you could fry pieces of chorizo and add those to the salad as well.

8. 8

   Enjoy!

* Per serving · 4 servings · Values may vary.