Curried Potato Salad With Red Lentils Recipe
Servings: 6
Ingredients
- 3/4 c. red lentils rinsed
- 4 lrg potatoes
- 4 med hard ripe tomatoes diced
- 1/2 c. soy mayonnaise
- 1/2 c. plain low-fat yogurt or possibly soy yogurt
- 1 tsp good-quality curry pwdr - (to 2) to taste
- 1/4 c. minced fresh cilantro or possibly more to taste
- 1 x scallion thinly sliced Salt to taste Freshly-grnd black pepper to taste
Directions
- Combine the lentils with 2 c. water in a saucepan. Bring to a simmer, then reduce the heat and simmer gently till the water is absorbed and the lentils are done but still hard, about 25 min. Drain off any excess cooking liquid and let the lentils cold to room temperature.
- Meanwhile, cook or possibly microwave the potatoes in their skins till tender but still hard. When cold sufficient to handle, peel and dice them.
- Combine the lentils and potatoes in a serving bowl and add in the remaining ingredients. Toss gently but thoroughly and serve at once.
- This recipe yields 6 servings.
- Description: "This luscious combination of potatoes, lentils, and tomatoes is an exotic change-of-pace from the standard varieties."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 6 servings | |
| Calories 254 | |
| Calories from Fat 11 | 4% |
| Total Fat 1.24g | 2% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 26mg | 1% |
| Potassium 1224mg | 35% |
| Total Carbs 50.72g | 14% |
| Dietary Fiber 12.4g | 41% |
| Sugars 4.9g | 3% |
| Protein 11.34g | 18% |
