Directions:
- Preheat oven to 425 degrees F (220 degrees C).
- Toss potatoes, 1 tablespoon olive oil, and salt together in a 9x13-inch baking dish until coated.
- Bake until the potatoes are easily pierced with a fork, about 35 minutes.
- Meanwhile, bring lentils, water, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. Drain. Combine potatoes, lentils, red bell pepper, and green onions in a large bowl.
- Whisk yogurt, Dijon mustard, cider vinegar, 2 tablespoons olive oil, and turbinado sugar together; drizzle over potato mixture and toss to combine. Season with salt and black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.93 Kcal (799 kJ) | ||
| Calories from fat | 52.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 9% | |
|---|---|---|---|
| Cholesterol | 0.61mg | 0% | |
| Sodium | 95.15mg | 4% | |
| Potassium | 699.78mg | 15% | |
| Total Carbs | 29g | 10% | |
| Sugars | 4.39g | 18% | |
| Dietary Fiber | 6.55g | 26% | |
| Protein | 6.17g | 12% | |
| Vitamin C | 35.1mg | 59% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 12.3mg | 68% | |
| Calcium | 49.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 77.49 Kcal (324 kJ) | ||
| Calories from fat | 21.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 9% | |
|---|---|---|---|
| Cholesterol | 0.25mg | 0% | |
| Sodium | 38.62mg | 4% | |
| Potassium | 284.01mg | 15% | |
| Total Carbs | 11.77g | 10% | |
| Sugars | 1.78g | 18% | |
| Dietary Fiber | 2.66g | 26% | |
| Protein | 2.5g | 12% | |
| Vitamin C | 14.3mg | 59% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 5mg | 68% | |
| Calcium | 20.3mg | 5% | |
* 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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