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    You are in: Home / Recipes / Mediterranean Potato Lentil Salad Recipe
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    Mediterranean Potato Lentil Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Chef Milano's Note:

    You HAVE to let this salad rest since you are using raw onion and garlic. Don't worry, they will mellow down.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the dressing

    Directions:

    1. 1
      Eggs are optional.
    2. 2
      Make the dressing while you are boiling your potatoes, eggs and lentils and let it rest.
    3. 3
      Let the potatoes and lentils cool or run cold water over them.
    4. 4
      Cut the potatoes and cucumber in 1 inch pieces.
    5. 5
      Take the yolks out of the eggs and cut the whites.
    6. 6
      Add everything into a bowl and let rest for several hours so favors can mix.
    7. 7
      Add salt to taste.
    8. 8
      Serve with warm naan or pita bread.

    Ratings & Reviews:

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    Nutritional Facts for Mediterranean Potato Lentil Salad

    Serving Size: 1 (193 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 242.0
     
    Calories from Fat 56
    23%
    Total Fat 6.3 g
    9%
    Saturated Fat 2.6 g
    13%
    Cholesterol 162.9 mg
    54%
    Sodium 95.1 mg
    3%
    Total Carbohydrate 31.9 g
    10%
    Dietary Fiber 8.6 g
    34%
    Sugars 5.1 g
    20%
    Protein 14.8 g
    29%

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