Warm Lentil & Potato Salad
8 hr + 30 min
Side
10 ingredients or less
One-bowl / one-pot
Servings
Total
8 hr + 30 minPrep
5 minCook
25 minSoak
8 hrFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
-
1 Tbsp (15 mL)vegetable oil
-
1onion, diced
-
1 cup (192 g)dry green lentils, preferably soaked overnight*
-
1 cup (240 mL)water
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½ tspground turmeric
-
¾ tspsalt
-
½ tspground cinnamon
-
1potato, cut into 1 cm cubes
Directions
- Add the oil and onions to a medium pot on medium-high heat and sauté until the onions are lightly golden, about 3 - 5 minutes.
- Add the remaining ingredients. Partially cover, bring to a boil, reduce heat to a simmer. Note, do not completely cover with a lid entirely as foam may form and overflow.
- Stir once or twice until the lentils are soft and the potatoes cooked, which takes approximately 20 minutes.
Notes
- * The lentils do not need to be soaked before cooking, but we always recommend it where possible to do so. There may be more health benefits associated with prior soaking, even if for a couple of hours. Soaking also serves to quicken the cooking process. If unable to pre-soak, you may need to add up to 30% more water while cooking.
Storage
- Store in an airtight container in the fridge for up to 4 days.
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Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains 0%
Proteins 59%
• dry green lentils
Fruits & Veggies 41%
• onion
• potato
Calcium
No significant sources of calciumFat
• vegetable oil
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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