Red Potato And Lentil Salad Recipes

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LENTIL-POTATO SALAD



Lentil-Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

1 small onion, halved
1 fresh bay leaf
1 1/2 cups lentils
2 large Idaho potatoes, peeled and chopped into small dice
1/4 cup extra-virgin olive oil
1 large shallot, chopped
2 cloves garlic, chopped
1/2 red bell pepper, seeded and chopped
1/2 cup frozen peas
1/3 cup vegetable stock
1/2 cup packed mint leaves
1/2 cup packed cilantro leaves
3 tablespoons extra-virgin olive oil
2 cups spinach
1/2 teaspoon ground cumin
Salt and freshly ground black pepper

Steps:

  • Add the onion, bay and lentils to a medium pot and cover with water. Bring to a boil over medium-low heat. Simmer the lentils 10 minutes, then add the potatoes and cook for 7 to 8 minutes more.
  • While the lentils and potatoes cook, heat a tablespoon of oil in a medium skillet over low heat and saute the shallots, garlic and peppers for a couple of minutes. Add the peas and heat through for 1 minute more. Transfer to a shallow serving bowl to cool.
  • In a food processor, add the stock, mint and cilantro. Process until it becomes a paste. Add to the bowl with the pepper mixture.
  • Drain the lentils and the potatoes and discard the onions and the bay leaf. Return the lentil mixture to the hot pot to dry for a minute, then add to the bowl with herb paste and vegetables. Add 3 tablespoons extra-virgin olive oil to the salad bowl and toss. Season with cumin, and salt and pepper, to taste. Toss again and serve.

RED LENTIL SALAD



Red Lentil Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

1 cup red lentils or Le Puy French green lentils
1 large fresh bay leaf
1 large russet potato, peeled and cut into 1/2-inch dice
Kosher salt
3 tablespoons vegetable oil
1 small red onion, finely chopped
2 cloves garlic, finely chopped
One 1-inch piece ginger, peeled and grated
1 red chile pepper, finely chopped
1 tablespoon tamarind paste
1 tablespoon ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon powdered mustard
1/8 teaspoon cinnamon
Handful fresh cilantro leaves, finely chopped
2 cups baby spinach, chopped
Juice of 1 lime

Steps:

  • Bring the lentils and bay leaf to a boil in 3 cups water, then reduce the heat and simmer until the water cooks away, 15 to 18 minutes. Skim any by-product away as the lentils cook.
  • Meanwhile, cover the potatoes with water in a small pot and bring to boil. Salt the water and boil for 5 minutes. Drain the potatoes and run under cold water to cool. Drain well and transfer to a large bowl.
  • Drain the lentils and run under cold water to cool. Drain well and add to the potatoes.
  • Meanwhile, heat the vegetable oil in a skillet and saute the onions, garlic, ginger and chile pepper until softened. Stir in the tamarind paste and spices to toast them, then remove from the heat.
  • Add the spice mixture to the lentils and potatoes. Gently stir in the cilantro, spinach and lime juice. If the salad seems dry, add a little more oil. Serve.

RED POTATO AND LENTIL SALAD



Red Potato and Lentil Salad image

A twist on potato salad.

Provided by MSTRECKE

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 13

2 pounds red potatoes, cut into wedges
1 tablespoon olive oil
salt to taste
½ cup dried lentils
2 cups water
1 cup diced red bell pepper
½ cup sliced green onions
⅓ 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

Steps:

  • 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 : Calories 192.1 calories, Carbohydrate 29.9 g, Cholesterol 0.6 mg, Fat 5.6 g, Fiber 6.2 g, Protein 6.1 g, SaturatedFat 0.9 g, Sodium 159.7 mg, Sugar 4 g

LENTIL SALAD WITH TAHINI DRESSING



Lentil salad with tahini dressing image

Pack four of your 5-a-day into each portion of this healthy lentil and sweet potato salad, which provides calcium, iron, folate, vitamin C and fibre.

Provided by Sara Buenfeld

Categories     Lunch, Supper

Time 35m

Number Of Ingredients 17

2 tbsp cold-pressed rapeseed oil
320g sweet potatoes , cut into cubes
2 large carrots , cut into thin sticks (320g)
2 large courgettes , (375g) cut into chunks
2 medium red onions , halved and sliced
1 tsp cumin seeds
2 tbsp finely chopped ginger
2 tbsp pumpkin seeds
2 x 390g cans green lentils , drained
2 tsp vegetable bouillon powder
1 lemon , zested
good handful of mint , roughly chopped
handful of parsley , roughly chopped
2.5-3 tbsp tahini
1 garlic clove , finely grated
2 x 120g pot bio yogurt
a little smoked paprika , to serve

Steps:

  • Heat the oil in a large non-stick wok. Add the sweet potato and fry for 5 mins, stirring frequently until it starts to soften. If it starts to brown too quickly, put a lid on the pan. Add the carrot, courgette, onion, cumin and ginger, then cook over a high heat, stirring frequently, until the veg is tender and a little charred. Stir in the seeds towards the end so they cook for a couple of mins. Remove from the heat and add the lentils, bouillon powder, lemon zest, mint and parsley.
  • Meanwhile, stir the tahini with the garlic, yogurt and 1 tbsp water to make a dressing. Spoon the lentil salad into bowls and top with the dressing and paprika, if using. If you're following our Healthy Diet Plan, save two portions stored in containers and chill until ready to eat.

Nutrition Facts : Calories 460 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 23 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 0.36 milligram of sodium

RED LENTIL SALAD WITH FRESH HERBS



Red Lentil Salad with Fresh Herbs image

Tired of lettuce salads? Enjoy this light, fresh salad, inspired by classic tabbouleh flavors. Cook and drain red lentils, then add fresh herbs, scallions, and Roma tomatoes. Toss with a light dressing of extra-virgin olive oil and lemon juice, garnish with scallion greens, and enjoy for lunch or dinner.

Provided by Bibi

Time 1h30m

Yield 8

Number Of Ingredients 9

1 (14.5 ounce) can vegetable stock
7 ounces red lentils, picked over and rinsed
1 cup minced fresh parsley
½ cup minced fresh mint
2 medium chopped green onions, white and green parts separated
2 medium Roma tomatoes, seeded, diced
¼ cup extra-virgin olive oil
1 medium lemon, zested and juiced
salt to taste (optional)

Steps:

  • Bring vegetable stock to a boil in a saucepan and add drained lentils. Stir and reduce to a simmer. Simmer uncovered, for 7 to 8 minutes. Lentils will be slightly undercooked. Drain, and allow to cool, about 30 minutes.
  • Place cooled lentils in a large mixing bowl and add minced fresh parsley and mint. Add white parts of the green onions, reserving the chopped greens for the garnish. Add tomatoes.
  • Combine extra-virgin olive oil and zest and juice of a lemon in a small bowl. Stir to combine, then pour over the salad and toss. Cover and refrigerate for at least 30 minutes, before serving.
  • Before serving, taste and add salt, if desired. Garnish with reserved chopped green tops of green onions.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 19.3 g, Fat 7.8 g, Fiber 5.2 g, Protein 7.8 g, SaturatedFat 1 g, Sodium 113.6 mg, Sugar 2.2 g

WILD RICE AND LENTIL SALAD



Wild Rice and Lentil Salad image

This healthy, protein-packed salad is a perfect main dish for the vegetarians who grace your holiday table-or as a side in smaller portions. My family loves it for the flavors, and my friends love it because I offer them a healthy alternative to meat. -Mary Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 12

1 package (2-3/4 ounces) quick-cooking wild rice
1 cup dried lentils, rinsed
2 cups water
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
2 medium tomatoes, chopped
6 green onions, chopped
2 cups fresh arugula or baby spinach
1/4 cup crumbled feta cheese

Steps:

  • Prepare rice according to package directions. Drain; rinse with cold water. Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, until tender, 20-25 minutes. Drain; rinse with cold water., In a small bowl, whisk oil, lemon juice, vinegar, garlic and salt until blended. In a large bowl, combine rice, lentils, tomatoes and green onions; drizzle with dressing. Just before serving, stir in arugula and cheese.

Nutrition Facts : Calories 461 calories, Fat 19g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 283mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 18g fiber), Protein 21g protein.

ROASTED POTATO AND ASPARAGUS LENTIL SALAD WITH TANGY MUSTARD-LEMON DRESSING



Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing image

Protein-packed and perfect for spring, this French green lentil salad makes a lovely side dish, main course, or spring potluck dish. Roasted potatoes and asparagus are folded into the salad along with a tangy mustard-lemon dressing. I also roasted the red onion, but I think next time I might leave the onion raw for a fresh crunch. I imagine this salad would also be fantastic with some cooked quinoa mixed in or using any seasonal vegetables you prefer. The dressing makes a lot - 2/3 cup - so I prefer to stir in half of the dressing into the salad and then serve the rest of the dressing on the side to drizzle on top. This dressing is inspired by one I came across in It's All Good.

Provided by Angela Liddon

Categories     Vegan     Salad

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 cup uncooked French green lentils/du Puy lentils (about 2 1/2 cups cooked)
3 medium yellow potatoes, diced (about 3 1/2 cups)
1 bunch asparagus, ends broken off and chopped
1/2 medium red onion, diced (about 1 1/2 cups)
1 tablespoon extra virgin olive oil, divided
handful minced fresh dill, for garnish (optional)
2 tablespoons coarse seeded/old fashioned mustard (see photo in post)
2 tablespoons Dijon mustard
4 tablespoons extra virgin olive oil
3-4 tablespoons fresh lemon juice, to taste
pinch or two fine grain sea salt or pink salt

Steps:

  • Preheat the oven to 425F and line two large baking sheets with parchment paper.
  • Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 3 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season lentils with salt (such as Herbamare).
  • Place chopped potatoes on one baking sheet and drizzle with 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper.
  • Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet (and the red onion if you prefer to roast it too - see headnote) and drizzle with 1/2 tbsp. oil. Sprinkle with salt and pepper.
  • After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus (and red onion if you are roasting that) for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and gently toss to combine.
  • Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 4 tbsp. lemon juice. If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of maple syrup (the sweetness will offset a bit of the bite). It's definitely a dressing you can play around with!
  • Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing served on the side.

Nutrition Facts : ServingSize 1 of 4 servings, Calories 430 calorie, Fat 18 grams, SaturatedFat 2.5 grams, Sodium 380 milligrams, Carbohydrate 51 grams, Fiber 9 grams, Sugar 5 grams, Protein 14 grams

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