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  • Curried Potato And Red Lentil Salad (9)

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    Curried Potato And Red Lentil Salad (9)
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3/4 c. dry red lentils, rinsed
    • 6 lrg red-skin potatoes, scrubbed
    • 1/2 c. soy mayonnaise or possibly regular mayonnaise
    • 1/2 c. plain or possibly low-fat yogurt or possibly soy yogurt
    • 1 tsp curry pwdr to taste, up to 2
    • 1/4 c. minced fresh cilantro or possibly more, to taste
    • 1 tsp curry pwdr, up to 2 teaspoon
    • 1 x scallion, thinly sliced (white and light green parts)
    • 4 med ripe tomatoes, diced

    Directions

    1. 6 SERVINGS DAIRY-FREE
    2. This clever combination of flavors and textures features an all-time salad favorite-tasty potatoes-jazzed up with lentils, cilantro and curry pwdr.
    3. Offer wedges of toasted pita bread alongside.
    4. In medium saucepan, combine lentils and 2 c. water. Bring to a boil, then reduce heat to low and simmer gently till water is absorbed and lentils are tender but still hard, about 25 min. Drain; cold to room temperature.
    5. Meanwhile, in medium saucepan, combine potatoes and lightly salted water.
    6. Bring to a boil, reduce heat to medium and cook till tender, about 20 min. Drain potatoes. When cold sufficient to handle, cut into 1-inch pcs.
    7. In large serving bowl, combine mayonnaise, yogurt, cilantro, curry pwdr and scallion. Add in lentils, potatoes and tomatoes and toss gently to coat. Serve at room temperature.

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