Ever made a recipe because you couldn’t imagine how it would taste? That was part of the impetus behind making this potato and lentil salad from a book called Detox by Sara Rose.

A friend and colleague is doing a special 3 week Cleanse recommended by Gwyneth Paltrow and is bringing in all sorts of tasty detox salads. So I shared the recipes from Roses’ book with her and decided to try this very simple potato salad with lentils, scallions, olive oil and balsamic. I added a sprig of rosemary to the Lentils du Puy, and peeled the potatoes, but was pleasantly surprised by how tasty and satisfying this dish was.

It may not be beautiful to look at, but for a low-fat, high protein potato salad, this is a winner. I would definitely make this for a picnic/potluck or as a tasty packed lunch treat. The recipe below is for two servings.

Potato & Lentil Salad:

8 oz baby potatoes
1/4 cup Lentils du Puy
sprig of rosemary
3 scallions
high quality olive oil
balsamic vinegar
sea salt
Black pepper

Boil the potatoes until soft all the way through. Drain, peel, and cut into quarters lengthwise.

Boil water and add the lentils. Turn to a simmer and cook for 10 minutes then add small rosemary sprig. Cook 10-15 minutes more. Drain and rinse.

Chop 3 scallions, roots and green tops removed.

Combine potatoes, lentils, and scallions with a little high quality olive oil and balsamic vinegar. Add sea salt and black pepper and serve.

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