Red Potato and Lentil Salad
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Description
A twist on potato salad.
Ingredients
- 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
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.
Nutrition Facts
serving: 8 servings
calories: 192.1 kcal
carbohydrates: 29.9 g
protein: 6.1 g
saturated fat: 0.9 g
cholesterol: 0.6 mg
sodium: 159.7 mg
fiber: 6.2 g
sugar: 4 g
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