Lentil-Potato Salad

• 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

1. Place the onion halves, bay leaf, and lentils in a medium pot, cover with water, and bring to a boil.
2. Simmer for 10 minutes, add the potatoes, and cook for 7 to 8 minutes more.
3. While the lentils and potatoes cook, heat a tablespoon of the EVOO in a medium skillet and saute the shallots, garlic, and bell pepper for a couple minutes.
4. Then add the peas and heat through for a minute more.
5. Transfer to a shallow bowl to cool.
6. In a food processor, process the stock, mint, and cilantro into a paste and add to the bowl.
7. 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.
8. Then add to the bowl with the herb paste and vegetables.
9. Add the remaining 3 tablespoons of EVOO to the salad and toss.
10. Season with the cumin and with salt and pepper to taste.

onion, bay leaf, lentils, potato, evoo, shallot, garlic, red bell pepper, frozen peas, vegetable stock, mint leaves, cilantro, ground cumin, salt

Taken from www.epicurious.com/recipes/food/views/lentil-potato-salad-377505 (may not work)