Curried Potato and Red Lentil Salad
Need a gluten free, lacto ovo vegetarian, and vegan side dish? Curried Potato and Red Lentil Salad could be an excellent recipe to try. One portion of this dish contains around 11g of protein, 1g of fat, and a total of 265 calories. For 91 cents per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. 82 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of soy pulp, tomatoes, green onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Vegetarian Times. Overall, this recipe earns a great spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Curried Red Lentil Sweet Potato Stew, Sweet Potato and Curried Red Lentil Pizza, and Curried Red Lentil, Kale and Sweet Potato Soup.
Servings: 6
Ingredients:
1 to 2 tsp. curry powder to taste
¼ cup chopped fresh cilantro or more to taste
1 green onion, thinly sliced
¾ cup red lentils, rinsed
6 large red-skin potatoes
Salt and freshly ground black pepper to taste
½ cup soy mayonnaise
½ cup plain soy yogurt or low-fat yogurt
4 firm, ripe tomatoes, diced
Equipment:
sauce pan
bowl
Cooking instruction summary:
In medium saucepan, combine lentils with 2 cups water. Bring to a boil, then reduce heat and simmer gently until water is absorbed and lentils are tender but still firm, about 25 minutes. Drain off any excess cooking liquid and let lentils cool to room temperature.Meanwhile, put potatoes in medium saucepan of salted water. Bring to a boil, reduce heat and simmer until tender, about 20 minutes. Drain potatoes. When cool enough to handle, cut into 1-inch pieces. In serving bowl, combine lentils and potatoes. Add remaining ingredients and toss gently to mix and coat. Serve at room temperature.
Step by step:
1. In medium saucepan, combine lentils with 2 cups water. Bring to a boil, then reduce heat and simmer gently until water is absorbed and lentils are tender but still firm, about 25 minutes.
2. Drain off any excess cooking liquid and let lentils cool to room temperature.Meanwhile, put potatoes in medium saucepan of salted water. Bring to a boil, reduce heat and simmer until tender, about 20 minutes.
3. Drain potatoes. When cool enough to handle, cut into 1-inch pieces. In serving bowl, combine lentils and potatoes.
4. Add remaining ingredients and toss gently to mix and coat.
5. Serve at room temperature.
Nutrition Information:
covered percent of daily need
