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Recipes
Hearty Potato and Lentil Salad
4 servings
40 minutes total

Ingredients

  • Nonstick aluminum foil
  • 3 cups water
  • 1 lemon, for zest/juice
  • 8 oz fresh asparagus
  • 24 oz baby (or fingerling) potatoes
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 cup sprouted lentils
  • ¼ bunch green onions
  • ½ cup smoked sun-dried tomatoes
  • ½ cup fat-free feta cheese
  • 4 oz baby arugula
  • 1 Hass avocado
  • ¼ cup Greek-style ranch dressing

Steps

    1. Preheat oven to 425°F. Line baking sheet with foil. Bring water to boil for lentils. Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons).
    2. Slice asparagus and potatoes into bite-size pieces. Toss potatoes with oil, salt, and pepper and arrange on baking sheet; bake 12 minutes.
    3. Add lentils to boiling water and cook 5 minutes. Remove from heat; cover and let stand 5 minutes, then drain and rinse with cool water.
    4. Add asparagus to baking sheet with potatoes and bake 12–14 more minutes until potatoes are tender. Slice green onions. Place lentils, onions, tomatoes, lemon zest and juice, cheese, and arugula in large bowl. Halve avocado, remove pit, and slice flesh.
    5. Stir potatoes and asparagus into bowl. Drizzle salad with dressing and top with avocado; serve.

Amount per ¼ recipe serving: Calories 430, Total Fat 8g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 420mg, Total Carb 70g, Fiber 17g, Sugars 8g, Protein 23g, Calc 20%, Vitamin A 30%, Vitamin C 90%, Iron 35%