VT - Curried Potato and Red Lentil Salad

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* Exported from MasterCook *

 

Curried Potato and Red Lentil Salad

 

Recipe By :Vegetarian Times, October 1999

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup dried red lentils -- rinsed

6 large red potatoes -- scrubbed

1/2 cup mayonnaise -- or soy mayo

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

1/4 cup chopped fresh cilantro -- or more to taste

1 teaspoon curry powder -- up to 2t

1 scallion -- (white & light green parts) thinly sliced

4 ripe medium tomatoes

 

In medium saucepan, combine lentils and 2 cups water. Bring to a boil, reduce

heat to low and simmer until water is absorbed and lentils are tender but still

firm, about 25 minutes. Drain; cool to room temperature.

 

Meanwhile, in medium saucepan, combine potatoes and lightly salted water to

cover. Bring to a boil, reduce heat to medium and cook until tender, about 20

minutes. Drain potatoes. When cool enough to handle, cut into 1-inch chunks.

 

In large serving bowl, combine mayonnaise yogurt, cilantro, curry powder and

scallion. Add lentils, potatoes and tomatoes and toss gently to coat. Serve at

room temperature.

 

Per serving: 235 cal; 10g prot; 5g fat; 46g carb; 1mg chol; 168mg sod; 7g fiber

 

Source:

" Recipe by cookbook author Nava Atlas "

S(Formatted by):

" Karen on 1/25/03 "

 

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Per Serving (excluding unknown items): 304 Calories; 17g Fat (46.3% calories

from fat); 10g Protein; 33g Carbohydrate; 10g Dietary Fiber; 8mg Cholesterol;

134mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0

Non-Fat Milk; 1 1/2 Fat.

 

NOTES : This clever combination of flavors and textures feature an all-time

salad favorite - tasty potatoes - jazzed up with lentils, cilantro and curry

powder. Offer wedges of toasted pita bread alongside.

Nutr. Assoc. : 3123 0 0 0 0 0 0 1514