Red Potato and Lentil Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
A twist on potato salad. Ingredients:
2 pounds red potatoes, cut into wedges |
1 tablespoon olive oil |
salt to taste |
1/2 cup dried lentils |
2 cups water |
1 cup diced red bell pepper |
1/2 cup sliced green onions |
1/3 cup plain low-fat yogurt |
3 tablespoons dijon mustard |
3 tablespoons cider vinegar |
2 tablespoons olive oil |
2 teaspoons turbinado sugar |
1 pinch ground black pepper to taste |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Toss potatoes, 1 tablespoon olive oil, and salt together in a 9x13-inch baking dish until coated.
3. Bake until the potatoes are easily pierced with a fork, about 35 minutes.
4. 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.
5. 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.
|
|