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

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Lennie's Note:

    This unusual salad has a real kick from the cayenne, but that can be toned down if you wish simply by using less. To take to a picnic or potluck, double the recipe.

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    Units: US | Metric


    1. 1
      In a medium-sized saucepan, stir together lentils and water; bring to a boil, then reduce heat and simmer gently for 20 minutes or until lentils are tender.
    2. 2
      Pour into a colander and let lentils cool.
    3. 3
      Meanwhile, in another saucepan, cover potatoes with cold water and bring to a boil over high heat.
    4. 4
      Reduce heat and simmer for 20 to 25 minutes, or just until potatoes are tender.
    5. 5
      Drain and rinse with cold water; when cool enough to handle, peel if you wish (it's not necessary) and cut into 1-inch cubes.
    6. 6
      In a small bowl, whisk together the oil, vinegar, seeds, yogurt and cayenne; taste and add salt and/or black pepper if you wish.
    7. 7
      In a large serving bowl, combine lentils, potato cubes and green onion slices.
    8. 8
      Gently stir in dressing.
    9. 9
      Garnish salad with egg and sprouts.

    Ratings & Reviews:

    • on June 30, 2005

      Love the concept. I was out of flax seed oil and used olive oil (will use less next time). I added celery, raisins and touch of salt.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Potato Lentil Salad

    Serving Size: 1 (387 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 678.7
    Calories from Fat 271
    Total Fat 30.1 g
    Saturated Fat 4.2 g
    Cholesterol 161.6 mg
    Sodium 85.7 mg
    Total Carbohydrate 84.4 g
    Dietary Fiber 13.4 g
    Sugars 5.1 g
    Protein 21.6 g

    The following items or measurements are not included:

    raspberry vinegar

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