Go Back

Warm Potato and Lentil Salad

PREP TIME 20 minutes
COOK TIME 40 minutes
TOTAL TIME 1 hour
servings6 servings
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
Ingredients

FOR THE ROAST POTATOES

  • 2.2 lb (1kg) 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

Roast the 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.
  • Rinse the lentils thoroughly, then cover them with boiling water. Cook the lentils for about 20 minutes until they are tender but still firm.
  • Take care not to overcook them, as this can make them mushy and bland. Once cooked, drain any excess water and set the lentils aside.

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 potatoes and lentils

  • Once the potatoes have been roasted, remove it from the oven and add the spinach leaves or any shredded greens.
  • The heat from the potatoes will wilt the spinach. Add the cooked lentils and vinaigrette, then gently toss everything together until the potatoes and lentils are evenly coated.
  • Be careful not to break the potatoes too much while mixing.
  • Serve warm.
Nutrition
Serving: 1serving | Calories: 291kcal | Carbohydrates: 40g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 404mg | Potassium: 902mg | Fiber: 8g | Sugar: 3g | Calcium: 34mg | Iron: 3mg
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!