Lentil Potato Salad
Warm lentil and potato salad tossed with sautéed peas, bell peppers, and a vibrant mint-cilantro dressing. A hearty vegetarian side dish with Middle Eastern flair, perfect for summer gatherings.
YIELD
2 servingsPREP
10 minCOOK
30 minREADY
40 minLentils and potatoes simmer together with bay leaves and onions until just tender, creating the hearty base for this herb-bright salad.
While they cook, sauté sweet peas and bell peppers in olive oil with garlic, then blitz stock with fresh mint and cilantro into a verdant dressing.
Toss everything together while still warm so the potatoes and lentils soak up the herby dressing, creating a dish that’s equally good at room temperature or chilled.
Chef Tips
- Simmer lentils for 10 minutes before adding potatoes so everything finishes at the same time
- Use waxy potatoes (Yukon Gold or red) that hold their shape when cooked
- Make the herb dressing while vegetables cook for maximum freshness
- Serve warm, room temperature, or chilled; the flavors develop as it sits
Ingredients
1 onion
1 bay leaf
1 1/2 cup dry lentils
2 large potatoes
2 garlic cloves
1/2 red bell pepper
1/2 cup peas
1/3 cup chicken stock
1/2 cup mint fresh mint leaves
1/2 cup cilantro leaves
3 TBS EVOO
2 cups spinach
1/2 tsp cumin
Directions
Simmer onion, bay, and lentils for ten minutes. Add potatoes for another 8 minutes. Sauté peas, pepper, and garlic in 1 tablespoon of EVOO. Put stock, mint, and cilantro leaves in food processor. Mix all together.
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