Potato & Lentil Salad
Recipe: #36963
May 15, 2021
Categories: Salads, Main Dish Salad, Side Dishes, Beans, Garlic, Appetizers, Potatoes, One-Pot Meal, Gluten-Free, High Fiber, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Hot Appetizers, more
"This uses canned lentils. This can also be served as a main course with only two servings."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (391.6 g)
- Calories 668
- Total Fat - 14.9 g
- Saturated Fat - 2.1 g
- Cholesterol - 0 mg
- Sodium - 628 mg
- Total Carbohydrate - 103.1 g
- Dietary Fiber - 38.6 g
- Sugars - 6.1 g
- Protein - 31.8 g
- Calcium - 96 mg
- Iron - 9.6 mg
- Vitamin C - 34.6 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Get out a large pot and put in the peeled and chopped potatoes. Cover them with water and add the 1 teaspoon of salt. On high heat, bring them to a boil. Boil them for 15 minutes or until the potatoes are tender. Drain them and then put them in a large bowl.
Step 2
Add the olive oil and the red wine vinegar. Stir them all together.
Step 3
Next, add the lentils, onion, garlic, parsley, and lemon juice. Season to taste with the salt and pepper. Mix well.
Step 4
This can be eaten warm or room temperature.
Tips
No special items needed.
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