Ingredients

serves 4 to 6

　　1 small onion, halved

　　1 fresh bay leaf

　　1 cup lentils

　　1 large Idaho potato, peeled and cut into small dice

　　4 tablespoons EVOO (extra-virgin olive oil)

　　1 large shallot, chopped

　　2 garlic cloves, chopped

　　1/2 red bell pepper, seeded and chopped

　　1/2 cup frozen peas

　　1/3 cup vegetable stock

　　1/2 cup packed fresh mint leaves

　　1/2 cup packed fresh cilantro or baby spinach leaves

　　1/2 teaspoon ground cumin

　　Salt and pepper

　　

Step 1

Place the onion halves, bay leaf, and lentils in a medium pot, cover with water, and bring to a boil. Simmer for 10 minutes, add the potatoes, and cook for 7 to 8 minutes more.

　　

Step 2

While the lentils and potatoes cook, heat a tablespoon of the EVOO in a medium skillet and sauté the shallots, garlic, and bell pepper for a couple minutes. Then add the peas and heat through for a minute more. Transfer to a shallow bowl to cool.

　　

Step 3

In a food processor, process the stock, mint, and cilantro into a paste and add to the bowl.

　　

Step 4

Drain the lentils and potatoes, discard the onions and bay leaf, and return the lentils and potatoes to the hot pot to dry for a minute. Then add to the bowl with the herb paste and vegetables. Add the remaining 3 tablespoons of EVOO to the salad and toss. Season with the cumin and with salt and pepper to taste.

　　Rachael Ray's Look + Cook