Curried Potato and Red Lentil Salad

[Guest guest]

Curried Potato and Red Lentil Salad

 

 

In this clever combination of tastes, red lentils

brighten up potatoes spiced with curry powder. Offer

it with wedges of warmed pita bread.

 

3/4 cup red lentils, rinsed

6 large red-skin potatoes

4 firm, ripe tomatoes, diced

1/2 cup soy mayonnaise

1/2 cup plain soy yogurt or low-fat yogurt

1 to 2 tsp. curry powder to taste

1/4 cup chopped fresh cilantro or more to taste

1 green onion, thinly sliced

Salt and freshly ground black pepper to taste

In medium saucepan, combine lentils with 2 cups water.

Bring to a boil, then reduce heat and simmer gently

until water is absorbed and lentils are tender but

still firm, about 25 minutes. Drain off any excess

cooking liquid and let lentils cool to room

temperature.

 

Meanwhile, put potatoes in medium saucepan of salted

water. Bring to a boil, reduce heat and simmer until

tender, about 20 minutes. Drain potatoes. When cool

enough to handle, cut into 1-inch pieces.

 

In serving bowl, combine lentils and potatoes. Add

remaining ingredients and toss gently to mix and coat.

Serve at room temperature.

 

PER serving: 235 CAL; 10 G PROT; 5 G TOTAL FAT (0 SAT.

FAT); 38 G CARB.; 1 MG CHOL; 168 MG SOD.; 10 G FIBER

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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