Curried Potato And Red Lentil Salad
Serving Size : 6
3/4 cup red lentils, rinsed
6 large red-skin potatoes
4 firm, ripe tomatoes, diced
1/2 cup soy mayonnaise
1/2 cup plain soy yogurt or low-fat yogurt
1 teaspoon curry powder, to taste
1/4 cup chopped fresh cilantro, more to taste
1 green onion, thinly sliced
salt and fresh ground pepper, to taste
In medium saucepan, combine lentils with 2 cups water. Bring to
a boil, then reduce heat and simmer gently until water is absorbed
and lentils are tender but still firm, about 25 minutes. Drain
off any excess cooking liquid and let lentils cool to room temperature.
Meanwhile, put potatoes in medium saucepan of salted water. Bring
to a boil, reduce heat and simmer until tender, about 20 minutes.
Drain potatoes. When cool enough to handle, cut into 1-inch pieces.
In serving bowl, combine lentils and potatoes. Add remaining
ingredients and toss gently to mix and coat. Serve at room