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.
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Ingredients
FOR THE ROAST POTATOES
1kgpotatoes(about 4 medium to large potatoes)
1Tablespoonolive or canola oil
1teaspoonsalt
1 ½cupscooked lentils
¼cupshredded greens or spinach leaves
FOR THE VINAIGRETTE
¼cup/ 60 ml olive or canola oil
¼cupchopped chives
2Tablespoonslemon juice
1teaspoondijon mustard or regular mustard sauce
½teaspoonhoney or sugar
½teaspoonblack pepper
1teaspoonrosemary 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.