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Ingredientes
- 3/4 c. red lentils, rinsed
- 6 lrg red-skin potatoes
- 4 x hard ripe tomatoes, diced
- 1/2 c. soy mayonnaise
- 1/2 c. plain yogurt">soy yogurt or possibly low-fat yogurt
- 1 tsp curry pwdr to taste, up to 2
- 1/4 c. minced fresh cilantro or possibly more, to taste
- 1 x green onion, thinly sliced Salt and freshly grnd black pepper, to taste
Direcciones
- 6 SERVINGS DAIRY-FREE
- In this clever combination of tastes, red lentils brighten up potatoes spiced with curry pwdr. Offer it with wedges of warmed pita bread.
- In medium saucepan, combine lentils with 2 c. water. Bring to a boil, then reduce hear and simmer gently till water is absorbed and lentils are tender but still hard, about 25 min. Drain off any excess cooking liquid and let lentils cold to room temperature.
- Meanwhile, put potatoes in medium saucepan of salted water. Bring to a boil, reduce heat and simmer till tender, about 20 min. Drain potatoes. When cold sufficient to handle, cut into 1-inch pcs.
- In serving bowl, combine lentils and potatoes. Add in remaining ingredients and toss gently to mix and coat. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 6 servings | |
| Calories 106 | |
| Calories from Fat 6 | 6% |
| Total Fat 0.73g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 333mg | 10% |
| Total Carbs 18.19g | 5% |
| Dietary Fiber 8.0g | 27% |
| Sugars 2.59g | 2% |
| Protein 7.14g | 11% |
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