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.

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.

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.

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.

Enjoy ♥

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

Prep: 10 minutes

Cook: 40 minutes

Total: 50 minutes

Tap or hover to scale

Print Recipe Save Recipe Saved Recipe!

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.

Cook ModePrevent your screen from going dark

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.

Notes

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Have you tried this recipe?I'd love to hear how it turned out, tag me on @gardeningfoodie