Potato & Lentil Salad

Potato & Lentil Salad


2 people made this

Lentils offer a valuable amount of iron, along with plenty of folate and low-fat protein. They're also a very good source of niacin and potassium.

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Serves: 6 

  • 1kg waxy potatoes, peeled and cut into large chunks
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 4 cups cooked brown lentils
  • 150g stoned black olives
  • 1 tablespoon capers, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon lemon juice
  • 2/3 cup roughly chopped flat-leaf parsley
  • 6 spring onions, sliced diagonally
  • Salt
  • Freshly ground black pepper

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Cook the potatoes in a medium saucepan of boiling water for 20 minutes or until tender. Drain and transfer the potatoes to a large bowl.
  2. While the potatoes are still hot, add the oil and vinegar and stir through. Then add the lentils, olives, capers, garlic, lemon juice, parsley, spring onions, a pinch of salt and a good grinding of pepper, and toss well to combine. Serve while still warm.

Did you know?

Lentils are an excellent non-meat source of the disease-fighting B vitamin, folate.

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