Spring Potato & Lentil Salad
Experience the vibrant flavors of spring with this delightful Spring Potato & Lentil Salad. Featuring tender new potatoes and perfectly cooked green lentils, this dish bursts with color and freshness. Tossed with a zesty dressing and brightened by cherry tomatoes and fresh parsley, it’s perfect for picnics, casual lunches, or festive gatherings. This salad is not only visually stunning but also versatile and satisfying, making it a must-try recipe that will impress your guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Salad
- Method: Boiling/Steaming
- Cuisine: American
Ingredients
Scale
- 1 pound new potatoes
- 1 cup green lentils
- 1 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- ¼ cup extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (to taste)
Instructions
- Rinse green lentils under cold water. In a pot, combine lentils with 3 cups of water. Bring to a boil and simmer for 20-25 minutes until tender but firm.
- While lentils cook, scrub and cut new potatoes into halves or quarters. Steam or boil until fork-tender.
- Drain cooked lentils and potatoes. In a large bowl, mix both with chopped red onion and halved cherry tomatoes.
- In a separate bowl, whisk together olive oil and lemon juice. Pour over the salad mixture and toss gently to coat.
- Add chopped parsley and season with salt and pepper to taste. Toss again for even distribution.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 240
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: - Feel free to customize this salad by adding roasted vegetables or different herbs. - For added protein, consider mixing in chickpeas or quinoa. - This salad can be served warm or chilled.