Ingredients Jump to Instructions ↓

  1. 1 small onion, halved

  2. 1 fresh bay leaf

  3. 1 1/2 cups lentils

  4. 2 large Idaho potatoes , peeled and chopped into small dice

  5. 1/4 cup extra-virgin olive oil

  6. 1 large shallot, chopped

  7. 2 cloves garlic , chopped

  8. 1/2 red bell pepper , seeded and chopped

  9. 1/2 cup frozen peas

  10. 1/3 cup vegetable stock

  11. 1/2 cup packed mint leaves

  12. 1/2 cup packed cilantro leaves

  13. 3 tablespoons extra-virgin olive oil

  14. 2 cups spinach

  15. 1/2 teaspoon ground cumin

  16. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Add the onion, bay and lentils to a medium pot and cover with water. Bring to a boil over medium-low heat. Simmer the lentils 10 minutes, then add the potatoes and cook for 7 to 8 minutes more.

  2. While the lentils and potatoes cook, heat a tablespoon of oil in a medium skillet over low heat and saute the shallots, garlic and peppers for a couple of minutes. Add the peas and heat through for 1 minute more. Transfer to a shallow serving bowl to cool.

  3. In a food processor , add the stock, mint and cilantro . Process until it becomes a paste. Add to the bowl with the pepper mixture.

  4. Drain the lentils and the potatoes and discard the onions and the bay leaf . Return the lentil mixture to the hot pot to dry for a minute, then add to the bowl with herb paste and vegetables. Add 3 tablespoons extra-virgin olive oil to the salad bowl and toss. Season with cumin, and salt and pepper, to taste. Toss again and serve.


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