Directions:
- Peel and cut the red onion into 8 wedges, finely chop the garlic, rinse the lentils, place them in a wok of boiling water and cook rapidly for 10 minutes. Reduce the heat and cook for a further 10 minutes, then drain and rinse.
- Cut the potatoes into bite-sized pieces, heat the oil in a frying pan or wok, add the potatoes and stir-fry for 3-4 minutes. Add the onion and stir-fry for a further 3-4 minutes.
- Stir the mustard seeds into the pan or wok and stir over the heat until they are no longer popping. Add the lentils and mix well.
- Remove the pan from the heat and transfer the mixture to a serving dish. Allow it to cool.
- MAKING THE DRESSING: Put the olive oil, balsamic vinegar, lemon juice and coriander in a jug. Season to taste and whisk well.
- Add the dressing to the salad and toss lightly, then serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 333.78 Kcal (1397 kJ) | ||
| Calories from fat | 175.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.55g | 30% | |
|---|---|---|---|
| Sodium | 65.82mg | 3% | |
| Potassium | 587.21mg | 12% | |
| Total Carbs | 34.63g | 12% | |
| Sugars | 6.63g | 27% | |
| Dietary Fiber | 8.06g | 32% | |
| Protein | 6.37g | 13% | |
| Vitamin C | 10.8mg | 18% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2.5mg | 14% | |
| Calcium | 60.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 180.3 Kcal (755 kJ) | ||
| Calories from fat | 95.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.56g | 30% | |
|---|---|---|---|
| Sodium | 35.55mg | 3% | |
| Potassium | 317.2mg | 12% | |
| Total Carbs | 18.71g | 12% | |
| Sugars | 3.58g | 27% | |
| Dietary Fiber | 4.36g | 32% | |
| Protein | 3.44g | 13% | |
| Vitamin C | 5.8mg | 18% | |
| Vitamin A | 0.6mg | 38% | |
| Iron | 1.4mg | 14% | |
| Calcium | 32.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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