Curried Potato Salad With Red Lentils

Recipe Ingredients

3/4 cup	177ml	Red lentils - rinsed
4 cups	948ml	Potatoes (large)
4 cups	250g / 8.8oz	Firm ripe tomatoes - diced (medium)
1/2 cup	118ml	Soy mayonnaise
1/2 cup	118ml	Plain low-fat yogurt or soy yogurt
1 teaspoon	5ml	Good-quality curry powder - (to 2) - to taste
1/4 cup	4g / 0.1oz	Chopped fresh cilantro - or more to taste
1		Scallion - thinly sliced
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine the lentils with 2 cups water in a saucepan. Bring to a simmer, then reduce the heat and simmer gently until the water is absorbed and the lentils are done but still firm, about 25 minutes. Drain off any excess cooking liquid and let the lentils cool to room temperature.

Meanwhile, cook or microwave the potatoes in their skins until tender but still firm. When cool enough to handle, peel and dice them.

Combine the lentils and potatoes in a serving bowl and add the remaining ingredients. Toss gently but thoroughly and serve at once.

This recipe yields 6 servings.

Description:

"This luscious combination of potatoes, lentils, and tomatoes is an exotic change-of-pace from the standard varieties."

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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