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Lentil-Potato Salad

Nutrition per serving    (USDA % daily values)
CAL
650
FAT
80%
CHOL
0%
SOD
7%

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Ingredients for 4 servings

1 small onion, halved

1 fresh bay leaf

1 1/2 cups lentils

2 large Idaho potatoes, peeled and chopped into small dice

1/4 cup extra virgin olive oil (EVOO)

1 large shallot, chopped

2 cloves garlic, chopped

1/2 red bell pepper, seeded and chopped

1/2 cup frozen peas

1/3 cup vegetable stock

1/2 cup packed mint leaves

1/2 cup packed cilantro leaves

3 tablespoons extra virgin olive oil (EVOO)

2 cups spinach

1/2 teaspoon groundcumin

Salt and freshly ground black pepper

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