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3rd January 2019

Warm Potato and lentil salad

This warm potato and lentil salad is healthy comfort food at its best. Delicious roasted potato and protein packed brown lentils are tossed in a herb vinaigrette to make up this warm salad.

Warm Potato and lentil salad

For the past few months now, I have given my mayo laden potato salad a break and turned to my new favorite recipe. Well once you try  it, you too will understand. There is no turning back.

This salad has such a great combination of flavor, eaten as it is or as an accompaniment to another dish, it is amazing.

What gives the this warm potato salad its great taste is the magical golden vinaigrette. By the way, that actually how i refer to this vinaigrette. It is like a magical liquid that turns the taste of potatoes into golden nuggets of deliciousness. True story.

MAKING THE WARM POTATO AND LENTIL SALAD

This is a super easy salad to put together.  Start by scrubbing 4 medium to large potatoes. Do not peel the potatoes. You are going to want that delicious baked crisp peel.

Chop the potatoes into even sized chunks, and place into your baking pan.

 

Coat the chopped potatoes in oil, salt and black pepper. Roast the potatoes in a preheated oven of 356°F /180°C for 30 to 40 minutes until cooked and softened. The cooking time will also depend on the type of potato you are using.

While the potatoes are roasting, work on cooking the lentils. Wash and cover the lentils with boiling water. Boil the lentils for about 20 minutes. They should be cooked, but still firm. Avoid overcooking the lentils, Overcooking will cause it to be mushy and tasteless.When the lentils are cooked, strain out the remaining water and keep the lentils aside.

Warm Potato and lentil salad

 

MAKE THE VINAIGRETTE

To make the vinaigrette, stir the oil, chopped chives,lemon juice,mustard, salt, pepper, mixed herbs or rosemary sprigs  and honey or sugar and mix until combined.

You can use Dijon mustard or regular mustard sauce in this recipe. Honestly I sometimes forget to add Dijon mustard to my shopping list, and that is not going to stop me from making this salad. So I use what I have, and that is regular mustard sauce, and it tastes just perfect.

If you do not have fresh rosemary, then just go ahead and use dried mixed herbs.

Warm Potato and lentil salad

COMBINING THE SALAD

Once the potatoes have been roasted, remove it from the oven and add the spinach leaves or any shredded greens. For this recipe, i used shredded rainbow chard which grows year round in my garden.

The spinach will wilt over the hot potatoes. Add in the cooked lentils and the vinaigrette. Gently mix all the ingredients together, until the potatoes and lentils are well coated in the vinaigrette. taking care not to break up the potatoes too much.

Serve warm.

Warm Potato and lentil salad

Enjoy ♥

Warm Potato and lentil salad

Warm Potato and Lentil Salad

This warm potato and lentil salad is healthy comfort food at its best. Delicious roasted potato and protein packed brown lentils are tossed in a herb vinaigrette to make up this warm salad.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins

Ingredients
  

FOR THE ROAST POTATOES

  • 1 kg potatoes (about 4 medium to large potatoes)
  • 1 Tablespoon olive or canola oil
  • 1 teaspoon salt
  • 1 ½ cups cooked lentils
  • ¼ cup shredded greens or spinach leaves

FOR THE VINAIGRETTE

  • ¼ cup / 60 ml olive or canola oil
  • ¼ cup chopped chives
  • 2 Tablespoons lemon juice
  • 1 teaspoon dijon mustard or regular mustard sauce
  • ½ teaspoon honey or sugar
  • ½ teaspoon black pepper
  • 1 teaspoon rosemary sprigs or ½ teaspoon dried mixed herbs.

Instructions
 

FOR THE ROAST POTATOES

  • Scrub and wash the potatoes. Do not peel the potatoes. You are going to want that delicious baked crisp peel.
  • Chop the potatoes into even sized chunks, and place into your baking pan.
  • Coat the chopped potatoes in oil, salt and black pepper. Roast the potatoes in a preheated oven of 356°F /180°C for 30 to 40 minutes until cooked and softened. The cooking time will also depend on the type of potato you are using.
  • While the potatoes are roasting, work on cooking the lentils. Wash and cover the lentils with boiling water. Boil the lentils for about 20 minutes. They should be cooked, but still firm. Avoid overcooking the lentils, Overcooking will cause it to be mushy and tasteless.When the lentils are cooked, strain out the remaining water and keep the lentils aside.

MAKE THE VINAIGRETTE

  • To make the vinaigrette, stir the oil, chopped chives,lemon juice,mustard, salt, pepper, mixed herbs or rosemary sprigs and honey or sugar and mix until combined.

COMBINING THE SALAD

  • Once the potatoes have been roasted, remove it from the oven and add the spinach leaves or any shredded greens. For this recipe, I used shredded rainbow chard which grows year round in my garden.
  • The spinach will wilt over the hot potatoes. Add in the cooked lentils and the vinaigrette. Gently mix all the ingredients together, until the potatoes and lentils are well coated in the vinaigrette. taking care not to break up the potatoes too much.
  • Serve warm.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gCalcium: 0mgIron: 0mg
*Nutrition Disclaimer
Tried this recipe? Let me know how it was in the comments below

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Reader Interactions

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    Recipe Rating




  1. Ron says

    January 03, 2019 at 4:43 pm

    5 stars
    A nice hearty and warm looking potato salad. I've not had the combination but look forward to trying it.

    Reply
    • The Gardening Foodie says

      January 03, 2019 at 11:33 pm

      Thank you Ron...this is a really yum combination and I hope that you get to try it out as well 🙂

      Reply
  2. Kelsie | the itsy-bitsy kitchen says

    January 03, 2019 at 5:15 pm

    5 stars
    I LOVE LENTILS! And potatoes, so you've just created my dream potato salad! Ashika, this sounds incredible and I'm definitely making it very soon. YUM!

    Reply
    • The Gardening Foodie says

      January 03, 2019 at 11:31 pm

      Thank you Kelsie...I really hope that you get to try out this recipe as well 🙂

      Reply
  3. Kelly Lynns Sweets and Treats says

    January 03, 2019 at 6:42 pm

    This sounds so yummy! I love lentils, but have never had them outside of the usual lentil soup. I will so have to try this! Happy New Year! XOXO

    Reply
    • The Gardening Foodie says

      January 03, 2019 at 11:29 pm

      Thank you Kelly, I hope that you get to try out this recipe as well and a Happy New year to you too 🙂

      Reply
  4. Katherine | Love In My Oven says

    January 03, 2019 at 11:10 pm

    This looks so warm and comforting!! Perfect for winter. I hope you had happy holidays Ashika!

    Reply
    • The Gardening Foodie says

      January 03, 2019 at 11:28 pm

      Thank you Katherine...oh yes, definitely great for winter. 🙂

      Reply
  5. Amanda says

    May 17, 2019 at 7:50 pm

    I added roasted carrots since I had them, delicious.

    Reply

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Welcome to my blog on simple gardening ideas and easy-to-follow recipes. Great recipes made with everyday ingredients to create impressive treats. Let me show you just how easy it really is. Enjoy ♥
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