here’s a completely different take on potato salad – no mayo here! it’s herbs, beans and vegetables: we’ve got lentils, edamame beans, red bell peppers, onions, shallots, herbs and spinach! it is bursting with flavors and nutrition. enjoy!
- 1 small onion, chopped
- 1 fresh bay leaf or 2 dried bay leaves
- 3/4 cup lentils
- 2 large Idaho potatoes, peeled and chopped into small dice
- 4 tablespoons extra virgin olive oil, divided
- 1 large shallot, chopped
- 6 cloves garlic, chopped
- 1 colored bell pepper, seeded and chopped
- 3 cups vegetable stock, divided
- 1/2 cup packed mint leaves
- 1/2 cup packed flat leaf parsley
- 2 cups spinach
- 1 teaspoon ground cumin
- sea salt and ground black pepper
Reserve 1/3 cup vegetable stock and add the rest of the stock into a medium pot with onion, bay and lentils. Cover with water. Bring to a boil over medium-low heat. Simmer the lentils 10 minutes, then add the potatoes and continue to cook until the liquid dissolves.
While the lentils and potatoes cook, heat a tablespoon of oil in a medium skillet over low heat and saute the shallots, garlic and peppers for a couple of minutes. Add the peas and heat through for 1 minute more. Transfer to a shallow serving bowl to cool.
In a food processor, add the reserved vegetable stock, mint and parsley. Process until it becomes a paste. Add to the bowl with the peppers and peas mixture.
When the liquid of the lentils and the potatoes mixture is gone, remove the bay leaf. Add spinach and lentil mixture to the bowl to the peppers and peas mixture and toss. Season with cumin, and salt and pepper, to taste. Toss again and serve.
original recipe from 30 Minute Meals: Lentil-Potato Salad