Lentil-Potato Salad

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 small onion, halved
  • 1 fresh bay leaf
  • 1 1/2 cups lentils
  • 2 large Idaho potatoes, peeled and chopped into small dice
  • 1/4 cup extra-virgin olive oil
  • 1 large shallot, chopped
  • 2 cloves garlic, chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1/2 cup frozen peas
  • 1/3 cup vegetable stock
  • 1/2 cup packed mint leaves
  • 1/2 cup packed cilantro leaves
  • 3 tablespoons extra-virgin olive oil
  • 2 cups spinach
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper
Directions
  • Add the onion, bay and lentils to a medium pot and cover with water. Bring to a boil over medium-low heat. Simmer the lentils 10 minutes, then add the potatoes and cook for 7 to 8 minutes more.

  • 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. Add the peas and heat through for 1 minute more. Transfer to a shallow serving bowl to cool.

  • In a food processor, add the stock, mint and cilantro. Process until it becomes a paste. Add to the bowl with the pepper mixture.

  • Drain the lentils and the potatoes and discard the onions and the bay leaf. Return the lentil mixture to the hot pot to dry for a minute, then add to the bowl with herb paste and vegetables. Add 3 tablespoons extra-virgin olive oil to the salad bowl and toss. Season with cumin, and salt and pepper, to taste. Toss again and serve.


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