Recipe: Potato Lentil Salad
🕒 Cook Time: 25 minutes
🕒 Prep Time: 20 minutes
🕒 Total Time: 45 minutes
Description: This Potato Lentil Salad is not your average salad! It packs a punch with a spicy kick from cayenne, but fear not, you can adjust the heat to your liking. Perfect for a quick lunch or snack, and it’s ideal for taking along to picnics or potlucks. Plus, it’s Canadian-inspired and kosher-friendly!
Recipe Category: Lunch/Snacks
Keywords: Potato, Lentil, Beans, Vegetable, Canadian, Kosher, Potluck, Spicy, < 60 Mins, Stove Top, Easy, Inexpensive
Nutritional Information (per serving):
- Calories: 678.7
- Fat: 30.1g
- Saturated Fat: 4.3g
- Cholesterol: 161.7mg
- Sodium: 85.7mg
- Carbohydrates: 84.4g
- Fiber: 13.4g
- Sugar: 5.1g
- Protein: 21.6g
Ingredients:
- 1/2 cup red lentils
- 1 1/2 cups water
- 4 potatoes
- 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
- 1 cup sour cream
- 1 teaspoon cayenne
- 1 green onion
- 3 hard-boiled eggs
- Alfalfa sprouts for garnish
Instructions:
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Prepare Lentils: In a medium-sized saucepan, combine red lentils and water. Bring to a boil, then reduce heat and simmer gently for about 20 minutes or until the lentils are tender.
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Drain and Cool Lentils: Pour the cooked lentils into a colander and let them cool while you prepare the other ingredients.
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Cook Potatoes: In another saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce heat and simmer for 20 to 25 minutes or until the potatoes are tender.
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Prepare Potatoes: Drain the cooked potatoes and rinse them with cold water. Once they’re cool enough to handle, peel them (optional) and cut them into 1-inch cubes.
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Make Dressing: In a small bowl, whisk together the flax seed oil, raspberry vinegar, sesame seeds, poppy seeds, flax seeds, yogurt, and cayenne. Taste and adjust seasoning with salt and pepper if desired.
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Combine Ingredients: In a large serving bowl, mix together the cooked lentils, potato cubes, and sliced green onion.
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Add Dressing: Gently stir the prepared dressing into the lentil and potato mixture until well combined.
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Garnish and Serve: Garnish the salad with sliced hard-boiled eggs and alfalfa sprouts before serving.
This Potato Lentil Salad is a delightful combination of textures and flavors, with the nuttiness of lentils, the creaminess of potatoes, and the zingy dressing. Enjoy it as a satisfying lunch, a tasty snack, or a side dish at your next gathering. And don’t forget, you can easily adjust the spiciness to suit your taste preferences. Bon appétit! 🥗🥔🥚
