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:

Quickview
374k Calories
14g Protein
1g Total Fat
78g Carbs
100% Health Score
Limit These
Calories
374k
19%

Fat
1g
2%

  Saturated Fat
0.26g
2%

Carbohydrates
78g
26%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
269mg
12%

Get Enough Of These
Protein
14g
29%

Potassium
2124mg
61%

Fiber
14g
58%

Vitamin C
47mg
57%

Manganese
0.97mg
49%

Folate
191µg
48%

Vitamin B6
0.83mg
42%

Phosphorus
354mg
35%

Vitamin B1
0.53mg
35%

Copper
0.69mg
34%

Magnesium
121mg
30%

Iron
4mg
27%

Vitamin B3
5mg
27%

Vitamin K
24µg
24%

Zinc
2mg
17%

Vitamin B5
1mg
16%

Vitamin A
785IU
16%

Vitamin B2
0.18mg
11%

Calcium
94mg
9%

Selenium
4µg
7%

Vitamin E
0.69mg
5%

Vitamin D
0.25µg
2%

covered percent of daily need
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Food Trivia

20% of people in the UK believe they have a food allergy, but only 2% actually do.

Food Joke

School lunches are not generally popular with those that have to eat them, and sometimes with good reason. "What kind of pie do you call this?" asked one schoolboy indignantly. "What's it taste of?" asked the cook. "Glue!" "Then it's apple pie, the plum pie tastes of soap."

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