Red Potato and Lentil Salad recipe
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Ingredients
- 2 pounds red potatoes, cut into wedges 1 tablespoon olive oil salt to taste ½ cup dried lentils 2 cups water 1 cup diced red bell pepper ½ cup sliced green onions ⅓ cup plain low-fat yogurt 3 tablespoons Dijon mustard 3 tablespoons cider vinegar 2 tablespoons olive oil 2 teaspoons turbinado sugar 1 pinch ground black pepper to taste
Nutrition Info
- 192.1 caloriescarbohydrate: 29.9 gcholesterol: 0.6 mgfat: 5.6 gfiber: 6.2 gprotein: 6.1 gsaturatedFat: 0.9 gservingSize: -sodium: 159.7 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Red Potato and Lentil Salad
Directions
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Preheat oven to 425 degrees F (220 degrees C).
Toss potatoes, 1 tablespoon olive oil, and salt together in a 9x13-inch baking dish until coated.
Bake until the potatoes are easily pierced with a fork, about 35 minutes.
Meanwhile, bring lentils, water, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. Drain. Combine potatoes, lentils, red bell pepper, and green onions in a large bowl.
Whisk yogurt, Dijon mustard, cider vinegar, 2 tablespoons olive oil, and turbinado sugar together, drizzle over potato mixture and toss to combine. Season with salt and black pepper.