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Baby potato salad with bell pepper & lentils
Baby potato salad with bell pepper & lentils
502kcal Per person
14g Protein
62g Carbs
22g Fat
11g Fiber
Ingredients
- ½ pound baby potatoes (227 g)
- 1 clove garlic (5 g)
- 1 ½ tablespoon olive oil (23 ml)
- 4 ounces lentils, canned (112 g)
- 1 bell pepper
- ½ teaspoon yellow mustard (3 g)
- ½ tablespoon balsamic vinegar (8 ml)
- 1 handful mixed salad (30 g)
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Halve the baby potatoes and crush the garlic clove. In a bowl, mix the baby potatoes with half of the oil, garlic and some salt and pepper. Place the baby potatoes on a baking sheet lined with parchment paper and put them in the oven. Bake the baby potatoes for 17 minutes until they are golden brown and crispy.
- In the meantime, rinse the lentils in a colander with cold water and let them drain. Dice the bell pepper.
- Make a dressing with the other half of the oil, mustard and balsamic vinegar. Whisk them together in a small bowl.
- Spread the lettuce over a platter. Add the bell pepper, lentils and baby potatoes. Drizzle the dressing over the salad and serve.
Requisites:
- Baking tray lined with parchment paper
Tip van FitChef
This salad is also delicious with some chili flakes added.
