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Lentil-Potato Salad Recipe

Lentil-Potato Salad

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

Showing 11-20 of 20

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  • on September 15, 2009

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    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.

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  • on September 11, 2009

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    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.

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  • on September 10, 2009

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    lots of work and expense....boring....

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  • on September 02, 2009

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    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.

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  • on August 31, 2009

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    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.

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  • on August 31, 2009

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    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.

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  • on August 31, 2009

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    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!

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  • on August 30, 2009

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    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!

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  • on August 30, 2009

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    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.

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  • on August 29, 2009

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    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.

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