Curried Potato and Red Lentil Salad Recipe | Vegetarian Times Skip to main content

Curried Potato and Red Lentil Salad

In this clever combination of tastes, red lentils brighten up potatoes spiced with curry powder. Offer it with wedges of warmed pita bread.



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¾ cup red lentils, rinsed
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6 large red-skin potatoes
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4 firm, ripe tomatoes, diced
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½ cup soy mayonnaise
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½ cup plain soy yogurt or low-fat yogurt
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1 to 2 tsp. curry powder to taste
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¼ cup chopped fresh cilantro or more to taste
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1 green onion, thinly sliced


  1. 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.
  2. 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.
  3. In serving bowl, combine lentils and potatoes. Add remaining ingredients and toss gently to mix and coat. Serve at room temperature.

Nutrition Information: 

10 g
Total Fat: 
5 g
Saturated Fat: 
38 g
1 mg
168 mg
10 g
6 Servings

Comments on this Recipe

The photo is misleading. There is no "mayonnaise" in the photo. Also, recommend cutting the dressing in half - 1/2 c each of soy mayonnaise and plain yogurt is way too much.

I think the photo is misleading when it comes to lentils as well. They should be green lentils. Red lentils don't need 25 mins. They become pureed. But with green lentils, and no yougurt, the reciepe is worth experimenting.

this is a great salad.I left out the joghurt and added a little coconut cream. so good in pitta bread. thank you

Looks yummy