Lentil-potato salad
Delicious lentil-potato salad to tantalize your taste buds. Packed with wholesome ingredients and bursting with flavors, this salad is a culinary delight.
Ingredients:
- 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
Instructions:
- Place the chopped onion, bay leaf, and lentils in a medium saucepan and fill with water. Bring to a boil over medium-low heat. Let the lentils simmer for 10 minutes, then add the diced potatoes and cook for an additional 7 to 8 minutes.
- While the lentils and potatoes are cooking, warm a tablespoon of oil in a medium frying pan over low heat. Cook the minced shallots, garlic, and peppers for a couple of minutes. Stir in the peas and cook for another minute. Transfer the mixture to a wide serving dish to cool down.
- Using a food processor, blend together the vegetable stock, mint, and cilantro until it forms a paste. Add this mixture to the dish with the pepper mixture.
- After draining the cooked lentils and potatoes, remove the onions and bay leaf. Put the lentil mixture back in the warm pot to dry out for a minute. Then mix it together with the herb paste and vegetables. Drizzle 3 tablespoons of extra-virgin olive oil over the salad and toss well. Season with cumin, salt, and pepper to your liking. Toss again before serving.
Summary:
- Calories: 2390 kcal
- Fat: 100 g
- Protein: 91 g
- Carbs: 302 g
- Potassium: 5045 mg
- Magnesium: 374 mg