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    Spiced Black Lentil Salad with Oil-Packed Tuna, Radishes, and Purple Potatoes

    clock-icon45 minutes
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    Pixicook editorial team

    A healthful and flavorful salad combining spiced black lentils, oil-packed tuna, radishes, purple potatoes, and eggs, dressed with fresh lemon juice and herbs.

    Ingredients for Spiced Black Lentil Salad with Oil-Packed Tuna, Radishes, and Purple Potatoes

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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Large Eggs, boiled

    each

    Substitute chevron-down

    Green Beans, trimmed and blanched

    0 oz

    Substitute chevron-down

    Purple Potatoes, steamed

    0 oz

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    Lemon Juice, squeezed

    tablespoons

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    Spiced Lentils, cooked

    cups

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    Oil-packed Tuna, drained

    0 oz

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    Radishes, sliced

    0 oz

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    Fresh Herbs, chopped

    handful

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    How to Make Spiced Black Lentil Salad with Oil-Packed Tuna, Radishes, and Purple Potatoes

    1. Boil and Cool Eggs

    Place two large eggs in a small pot and cover them with cold water. Bring the water to a boil and let the eggs cook for six minutes. Transfer the eggs to a bowl filled with ice water to cool.

    2. Blanch Green Beans

    Bring a medium pot of salted water to a boil and blanch a quarter pound of trimmed green beans for four minutes, then drain.

    3. Steam Purple Potatoes

    Steam a quarter pound of small purple potatoes in a steamer basket set over simmering water for 10 to 15 minutes until tender.

    4. Season Potatoes and Green Beans

    Combine the steamed potatoes and blanched green beans in a bowl. Drizzle with a tablespoon of fresh lemon juice, tossing gently to coat.

    5. Assemble the Salad

    In a large bowl, gently combine the seasoned potatoes and green beans with the spiced lentils, oil-packed tuna, sliced radishes, and a generous handful of fresh herbs. Quarter the cooled eggs and add them to the salad with another squeeze of fresh lemon juice.


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