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Ingredientes
- 3/4 c. dry red lentils, rinsed
- 6 lrg red-skin potatoes, scrubbed
- 1/2 c. mayonnaise">soy mayonnaise or possibly regular mayonnaise
- 1/2 c. plain or possibly low-fat yogurt or possibly soy yogurt
- 1 tsp curry pwdr to taste, up to 2
- 1/4 c. minced fresh cilantro or possibly more, to taste
- 1 tsp curry pwdr, up to 2 teaspoon
- 1 x scallion, thinly sliced (white and light green parts)
- 4 med ripe tomatoes, diced
Direcciones
- 6 SERVINGS DAIRY-FREE
- This clever combination of flavors and textures features an all-time salad favorite-tasty potatoes-jazzed up with lentils, cilantro and curry pwdr.
- Offer wedges of toasted pita bread alongside.
- In medium saucepan, combine lentils and 2 c. water. Bring to a boil, then reduce heat to low and simmer gently till water is absorbed and lentils are tender but still hard, about 25 min. Drain; cold to room temperature.
- Meanwhile, in medium saucepan, combine potatoes and lightly salted water.
- Bring to a boil, reduce heat to medium and cook till tender, about 20 min. Drain potatoes. When cold sufficient to handle, cut into 1-inch pcs.
- In large serving bowl, combine mayonnaise, yogurt, cilantro, curry pwdr and scallion. Add in lentils, potatoes and tomatoes and toss gently to coat. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 6 servings | |
| Calories 251 | |
| Calories from Fat 147 | 59% |
| Total Fat 16.66g | 21% |
| Saturated Fat 2.65g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 112mg | 5% |
| Potassium 460mg | 13% |
| Total Carbs 18.94g | 5% |
| Dietary Fiber 8.5g | 28% |
| Sugars 3.54g | 2% |
| Protein 7.7g | 12% |
