Red Potato and Lentil Salad Recipe

Red Potato and Lentil Salad Recipe

  • 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
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Toss potatoes, 1 tablespoon olive oil, and salt together in a 9×13-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.
Recipe of the Day|