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CURRIED POTATO SALAD WITH RED LENTILS 

Serves: 6
A grilled version of the classic French stew, this glistening warm salad will whet appetites dulled by summer heat. 

3/4 cup red lentils, rinsed 
4 large potatoes 
4 medium firm, ripe tomatoes, diced 
1/2 cup soy mayonnaise 
1/2 cup plain low-fat yogurt or soy yogurt 
1 to 2 teaspoons good-quality curry powder, to taste 
1/4 cup chopped fresh cilantro, or more to taste 
1 scallion, thinly sliced 
Salt and freshly ground pepper to taste 
Combine the lentils with 2 cups water in a saucepan. Bring to a simmer, then reduce the heat and simmer gently until the water is absorbed and the lentils are done but still firm, about 25 minutes. Drain off any excess cooking liquid and let the lentils cool to room temperature. 

Meanwhile, cook or microwave the potatoes in their skins until tender but still firm. When cool enough to handle, peel and dice them. 

Combine the lentils and potatoes in a serving bowl and add the remaining ingredients. Toss gently but thoroughly and serve at once.