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.

    3 people made this

    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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