Lentil Curry Potato Salad
 
Prep time
Cook time
Total time
 
Cuisine: vegan, vegetarian, grain-free, gluten-free
Ingredients
  • 2-3 cups potatoes, cubed in bite-sized pieces
  • ¾ cup dry lentils
  • 2 Tbsp coconut oil or ghee
  • ¼ cup diced onion
  • 1 tsp garam masala (Indian spice blend, made with nutmeg, cumin, cardamom, pepper, etc. - or make your own blend!)
  • 1 tsp turmeric
  • 1 tsp curry powder
  • ⅛ tsp cayenne pepper (optional)
  • ⅛ tsp asafoetida (optional)
  • 1 clove garlic
  • 2 Tbsp fresh ginger root, grated
  • ¼ cup lemon juice, freshly squeezed
  • ¼ cup tamari or Bragg's
  • dash of salt and pepper
  • dash of hot sauce (optional)
Instructions
  1. Rinse lentils, cover with water and boil until just tender (do not over-cook - you don't want mushy lentils here). Taste for done-ness. Strain off excess water, if any. Set lentils aside and allow to cool.
  2. Chop potatoes into bite-sized pieces and boil until tender (again, do not over-cook!). Test for done-ness. Strain, rinse in cool water and set aside to cool in a large bowl.
  3. In a small pan over medium heat, melt ghee/oil. Add onion and spices (garam masala, turmeric, curry, and optional cayenne and asafoetida, if desired). Cook briefly, until onions are translucent and spices are well combined.
  4. Add lentils and spiced onions to potato bowl.
  5. Prepare dressing: in a small jar, add remaining ingredients (lemon, tamari, ginger, garlic, salt and pepper) and shake well to mix.
  6. Pour dressing over potatoes and lentils and mix thoroughly.
  7. Serve hot or cold, on a bed of greens, or add a few sprigs of cilantro and parsley OR try my spicy cilantro-hemp sauce (aka "green goo")
Recipe by The L'Oven Life at https://thelovenlife.com/lentil-curry-potato-salad/