Vegan Lentil and Potato Salad
Servings: 2
Calories: 435kcal
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Ingredients
- 4 medium (400 g) potato (400g / 14oz)
- 1.5 cup (300 g) brown lentils, cooked
- ½ red onion
- 1 handful parsley, fresh (dried will work in a push)
- 1 tbsp olive oil
- 1 tbsp vinegar (choose your favourite, all go well!)
- 2 tbsp mustard
- 1 tsp maple syrup (or honey for non-vegans)
- 1 bell pepper (green or red)
- Salt and pepper to taste
Instructions
- Using a microwave: Set the microwave to 1000w. 4 medium potatoes will need roughly 10 minutes cooking. Depending on amount and size of the potatoes you'll have to reduce or add a couple of minutes of microwaving. If you use the stove, cook the potatoes in salty boiling water for 20 minutes or until tender.
- Dice up the onion and cut the bell pepper into small pieces. Add both to a salad bowl.
- Mix in the lentils (previously drained and rinsed; if you use dry lentils, cook according to package instructions first).
- Rip up the parsley and add it to the bowl as well.
- Now in with the vinegar, olive oil, mustard, maple syrup, salt and pepper and stir it all nicely.
- Now assemble the salad with the cooked potatoes. Enjoy!
Nutrition
Calories: 435kcal | Carbohydrates: 74g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 476mg | Potassium: 1597mg | Fiber: 19g | Sugar: 10g | Vitamin A: 2059IU | Vitamin C: 123mg | Calcium: 79mg | Iron: 7mg