Lentil-Potato Salad Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup packed mint leaves

3 tablespoons extra-virgin olive oil

1/3 cup vegetable stock

1 small onion, halved

1 1/2 cups lentils

2 cups spinach

1/2 cup packed cilantro leaves

Salt and freshly ground black pepper

2 cloves garlic, chopped

2 large Idaho potatoes, peeled and chopped into small dice

1/2 teaspoon ground cumin

1 large shallot, chopped

1 fresh bay leaf

1/2 red bell pepper, seeded and chopped

1/2 cup frozen peas

1/4 cup extra-virgin olive oil

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