Potato and Lentil Salad

Potatoes and lentils make great partners, with their earthiness and ability to carry other flavours.

photo credit: shutterstock
Servings Prep Time Cook Time
6servings 15minutes 20minutes
Servings Prep Time
6servings 15minutes
Cook Time
Servings: servings
Servings: servings
  1. Cut the potatoes into large chunks, leaving the skin on. Add to a large saucepan of boiling water and cook for 15-20 minutes, until tender. Drain and transfer potatoes to a large bowl.
  2. Stir the olive oil and vinegar through the hot potatoes. Add the lentils, olives, capers, garlic, parsley, spring onions and lemon juice. Season with a pinch of salt and a good grinding of black pepper. Toss well to combine and serve warm.
Recipe Notes

Per serving: 435 calories, 7 g protein, 11 g fat (2 g saturated fat), 27 g carbohydrate (2 g sugars), 4 g fibre, 510 mg sodium