Lentil-Potato Salad

Total Time:
35 min
10 min
25 min

4 to 6 servings

  • 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
  • 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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2.8 21
Saw this episode & this meal sounded good to me. The chicken part of it was delicious, but I could take or leave the potato salad. I think that boiling the lentils/potatoes in vegetable stock might have added more flavor to the salad. I added a pinch of salt & a good dusting of cumin to it & finished it with a bit of olive oil as directed which made it palatable. i won't bother with it again. I'll just serve the chicken with dal (red lentil stew --less ingredients; less mess & more flavorful in my opinion. item not reviewed by moderator and published
Sorry, but YUCK! I love lentils and potatoes and cilantro. But this mixture didn't work for me. Another reviewer mentioned you need to like cilantro. I think this has a very "Indian" food flavor and you would have to like Indian food to like this meal. After all the show was all about Indian food. But sorry, I took just a couple of bites then threw it all out. Then washed the flavor out of my mouth. Just was not what I expected. item not reviewed by moderator and published
I adore Rachael and have become a more knowledgeable and more adventurous cook from watching her shows. So when I saw this recipe, and the accompanying chicken dish, I thought I'd give Indian food a shot. Although I followed the recipe exactly, this dish was "truly nasty," as another reviewer stated. What you get when you toss the lentils, potatoes and peas with the cilantro/mint mixture is a big green mess, which is completely unappetizing. To add insult to injury, there wasn't even any discernible flavor either, even though I desperately tried to salvage the dish by adding lime zest and juice. After one bite, my husband begged me to throw it out, which I did. P.S. The tandoori-style chicken wasn't much better. item not reviewed by moderator and published
Nasty. Truly nasty. item not reviewed by moderator and published
Made this for the first time today, and my husband and I were pleasantly surprised: it's filling, tasty, and cruelty-free. Will definitely make this again!! item not reviewed by moderator and published
After watching Rachel's show I was excited to try the almost tandori chicken w/ this salad. I have to say, while this was interesting, it was also bland bland bland. I tried to get some brightness with zest from a lime, but really the whole salad just laid there like a hot mess. I did salvage it a little, taking the left ober chicken ,gringind it up, and mixing salad w/ the chicken to make an empanada like stuffing. Then paired it with a curry dipping sauce for dinner the following night. item not reviewed by moderator and published
Horrible item not reviewed by moderator and published
I came here looking to see if anyone had posted where the spinach goes; discovered it goes in the dressing so that you have dressing and not cilantro soup. Agree with the commenters who noted the blandness; it definitely needs spice. Hot sauce helps, but this is not one of Rach's best. item not reviewed by moderator and published
Even with increasing the cilantro, mint, and garlic, I thought this dish was dull. There are much better lentil salad recipes out there. Leaving the peppers and onion raw might have helped, but not much. item not reviewed by moderator and published
Saw this episode and couldn't wait to print out recipes! We love all the flavors involved. My printer didn't print last two paragraphs of recipe so I winged it. Didn't turn out very well since I didn't make dressing. Will make the recipe again but still wonder... Where does the spinach fit in? In the "pesto", with the sauted veges? Recipe mentions "peppers" what other pepper? Perhaps better editing before posting? item not reviewed by moderator and published
Here were my problems. I did not put enough water in with the lentils and so I added more broth to cook the potatoes. So ensure you start of with lots of water. I do not think this impacted overall quality but just FYI. Then my spinach, mint, parsley (I do not like cilantro) dressing was not a paste. I guess I added too much broth. So the dressing is a bit loose which is not great but certainly edible. I think Brandy's suggestion to drop the dressing is a good one. I added lots of mint and you can not really taste it in the salad. I think adding chopped mint later would have a better effect. The veggies, lentils, potatoes, cumin salt and pepper would make a great salad and make the dish a super inexpensive. item not reviewed by moderator and published
This is garden fresh, exotic, and tasty! I am surprised to see so many low ratings. If you do not like cilantro, then NO, you will not like this, but for everyone else, you will love it. I love the combination of lentils and potatoes AND to liven the entire salad, the dressing is AWESOME! What better way using fresh herbs than in a dressing. The dressing is very similar to a pesto. It is just wonderful. I served with tandoori chicken, yogurt, and naan. 5 stars. item not reviewed by moderator and published
If you aren't a fan of cilantro, just ditch the sauce. The lentils and veggies are really tasty all on their own. Add a pinch of salt and pepper and you're pretty set. We found that they got even better if you take the "Almost Tandoori chicken" aired on the same episode, make an additional 1/2 cup the sauce and set it aside. Pile the salad on the plate, put the chicken on top and add a dollop of extra sauce. Serve the naan on the side, as the chicken gets spicier the more you eat. item not reviewed by moderator and published
lots of work and expense....boring.... item not reviewed by moderator and published
I really liked this salad! The only reason I didn't rate it "outstanding" is that I tweaked the recipe to add more flavor. I doubled the red peppers, peas, cilantro, and mint and added some hot peppers to the puree to add some more depth, but overall the bones of the recipe were great. I wouldn't have thought to combine lentils and potatoes in a salad (even though I love Indian food) or to do a Indian-esque dressing without much fat, but it was great. It was also a very healthy alternative take on a traditional salad that'd be great to take on a picnic or to a potluck. I would really rate this salad "very good", but went with "good" since I wouldn't say outstanding without the tweaks that I made. item not reviewed by moderator and published
I loved the colors of the dish. It is very healthy as well. The flavors are pretty subtle and I added quite a bit of salt and pepper. It might be better as leftovers after everything marinates a while. item not reviewed by moderator and published
I made this recipe and it was a hit! It may have seemed as though Rachael used more than 1/2 cup of mint and cilantro however the recipe calls for 1/2 cup packed mint and cilantro and in the episode, Rachael did not pack it. If the recipe was accurate, this would be the perfect side dish. item not reviewed by moderator and published
Okay folks, if you watched the episode, you know the spinach was added to the food processor along with the mint and cilantro to create the herb dressing. It's just that simple. To give the dish a poor rating simply because the recipe is incorrect at the website is unfair to the dish and its creator. This recipe is absolutely delicious and it doubles beautifully. Lots of flavors pinging around in your mouth. Yum-O! item not reviewed by moderator and published
I also just saw her make this on TV. I logged on to check the recipe and saw that they left out the spinach, so it gets a poor rating although I'm sure it's good. Another thing, Rachel put far more than a 1/2 cup of mint and cilantro in. She put a handful of both- basically the entire bunch of cilantro that you'd get at most grocery stores and the same amount of mint, And at least two cups of spinach. Good luck! item not reviewed by moderator and published
You add the spinach in with the mint and basil in a food processor to blend it all together to make the "dressing" for the salad. then add the oil and veggies and blend it all together adding salt and pepper to taste. I just watch the episode on TV. Hope this helps. item not reviewed by moderator and published
What do you do with the 2 cups spinach ??? I just started to make this recipe and notice that it does not say what to do with the spinach so I rated it 1 star because it is not made yet. item not reviewed by moderator and published
THIS RECIPE IS ACCURATE, she didn't pack the herbs & THAT'S WHY it looked like she used more on the show. item not reviewed by moderator and published
THIS RECIPE IS ACCURATE, she didn't pack the herbs & THAT'S WHY it looked like she used more on the show. item not reviewed by moderator and published
The spinach goes in the food processor for the herb dressing. item not reviewed by moderator and published

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Recipe courtesy of Trisha Yearwood