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
- 1/2 cup red lentil, rinsed
- 1 1/2 cups water
- 4 large potatoes, scrubbed and cut in half
- 1/3 cup flax seed oil
- 3 tablespoons raspberry vinegar
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds
- 2 tablespoons flax seeds
- 1/3 cup yogurt or 1/3 cup sour cream
- 1 teaspoon cayenne (use less if you wish)
- 1/4 cup thinly sliced green onion
- 3 hard-boiled eggs, peeled and cut into wedges
- 1/4 cup alfalfa sprout
- 1In 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.
- 2Pour into a colander and let lentils cool.
- 3Meanwhile, in another saucepan, cover potatoes with cold water and bring to a boil over high heat.
- 4Reduce heat and simmer for 20 to 25 minutes, or just until potatoes are tender.
- 5Drain and rinse with cold water; when cool enough to handle, peel if you wish (it's not necessary) and cut into 1-inch cubes.
- 6In a small bowl, whisk together the oil, vinegar, seeds, yogurt and cayenne; taste and add salt and/or black pepper if you wish.
- 7In a large serving bowl, combine lentils, potato cubes and green onion slices.
- 8Gently stir in dressing.
- 9Garnish salad with egg and sprouts.
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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: