Potato & Lentil Salad

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"This uses canned lentils. This can also be served as a main course with only two servings."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related