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Ingredients

• 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
• 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
• 2 cups spinach
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper

Description

Food Network Invites You To Try This Lentil-Potato Salad Recipe From Rachael Ray.

Food Network