Middle Eastern Potato + Lentil Salad with Hummus

This Middle Eastern Salad is perfect for when you are craving something healthy and fresh, but need something a bit more substantial than your average salad.

– 7 Medium White Potatoes
– 2 Small Red Onions
– 1 Teaspoon Olive Oil
– 1 Long Red Chilli
– 2 Cans Lentils
– 1.5 Teaspoons Turmeric
– 1.5 Teaspoons Cumin
– 1.5 Teaspoons Coriander powder
– Juice 1 Small Lemon
– 1 Teaspoon Himalayan Salt
– Pinch Pepper
– Handful Mint
– Handful Coriander
– Handful Dill
– Handful Flat Leaf Parsley
– Large Handful of Rocket
– 2 Cans Chickpeas
– Juice 1.5 Small Lemons
– 3 Tablespoons Olive Oil
– 1 Cup Filtered Water
– 1 Teaspoon Himalayan Salt
– 2 Teaspoons Cumin
– 2 Teaspoons Sweet Paprika
– 1/4 Cup Hulled Tahini
– 2 Cloves Garlic

1. Fill a medium-large pot with water and bring to a boil. Cut potatoes into medium size cubes and place into the boiling water for 8-15 minutes, you only want to cook lightly so that potatoes are still slightly firm.
2. In a large pan add olive oil on low heat, slice onions, chilli and mince garlic then add to pan and cook till the onions begins to become translucent then take off the heat and set aside.
3. In the same pan add potatoes and lentils (drained & rinsed) then add turmeric, cumin, coriander powder, himalayan salt and lemon juice and mix in with potatoes and lentils and cook for 5 minutes.
4. In a blender or food processor add all hummus ingredients and blend until smooth.
5. Chop fresh herbs and add to a large bowl, then add potatoes, onions, chilli, lentils, rocket and mix together and serve with a dollop of hummus.

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