Red Potato and Lentil Salad

Lentils add a hearty texture to this zippy, mayonnaise-free potato salad.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 192 Calories

Ingredients

• 3 tablespoons cider vinegar
• 2 cups water
• salt to taste
• 2 tablespoons olive oil
• 1 tablespoon olive oil
• 3 tablespoons Dijon mustard
• 1 cup diced red bell pepper
• ½ cup sliced green onions
• 1 pinch ground black pepper to taste
• 2 pounds red potatoes, cut into wedges
• 2 teaspoons turbinado sugar
• ½ cup dried lentils
• ⅓ cup plain low-fat yogurt

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Toss potatoes, 1 tablespoon olive oil, and salt together in a 9x13-inch baking dish until coated.

Step 3

Bake until the potatoes are easily pierced with a fork, about 35 minutes.

Step 4

Meanwhile, bring lentils, water, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. Drain. Combine potatoes, lentils, red bell pepper, and green onions in a large bowl.

Step 5

Whisk yogurt, Dijon mustard, cider vinegar, 2 tablespoons olive oil, and turbinado sugar together; drizzle over potato mixture and toss to combine. Season with salt and black pepper.