Lentil and Potato Salad
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Prep Time:
Cooking Time: Servings: 4 |
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Lentil and Potato Salad Recipe
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Be The First To Review This RecipeIngredients
| lentil | 3/4 cup | dried |
| salt | 1 tsp | |
| water | 2 3/4 cups | |
| potato | 4 | small to medium-washed |
| onion | 1 | large - finely chopped |
| garlic clove | 3 | peeled, crushed, chopped |
| parsley | 1 Tbsp | chopped |
| basil (dry) | 1 Tbsp | chopped |
| savory (dried) | 1 Tbsp | |
| tarragon (dry) | 1 Tbsp | |
| scallion | 4 | finely minced |
| olive oil | 1/4 cup | |
| red wine vinegar | 2 Tbsps | |
| pepper | 1/2 tsp |
Directions
- In a saucepan combine the lentils, water, and salt.
- Bring to a boil and cook for 45 minutes or until the lentils are tender.
- In a stockpot combine the potatoes with enough water to cover and bring to a boil. Reduce the heat to a simmer and cook 35 minutes or until the potatoes are tender.
- Drain both the lentils and potatoes.
- Chop the potatoes into cubes and combine with the lentils.
