Potato & Lentil Salad
35 minutes
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.
Janet Mitchell
3 people made this
Ingredients
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
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- 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.
- 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.
