Lentil and Potato Salad

Why Make This Recipe

Warm Lentil and Potato Salad is a hearty and nutritious dish that brings together simple ingredients for a filling meal. It’s perfect for lunch or dinner and can be served warm or chilled, making it versatile for any occasion. The combination of lentils and potatoes provides a good balance of protein and carbohydrates, while the freshness of the tomatoes and herbs adds vibrant flavors. Plus, it’s easy to prepare, making it a great choice for busy weeknights.

How to Make Warm Lentil and Potato Salad

Ingredients

• 2 large yellow or red skinned potatoes (cut into 1-inch pieces, about 8 ounces)
• 2/3 cup French lentils (or green lentils, rinsed, about 1 1/2 cups cooked)
• 3 tablespoons olive oil (plus more for drizzling)
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and freshly ground black pepper (to taste)
• 1/8 teaspoon paprika
• 16 ounces cherry tomatoes (or grape tomatoes, halved)
• 2 garlic cloves (minced)
• 1/2 teaspoon Italian seasoning
• 1/4 cup chopped fresh parsley (or fresh herbs)
• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons maple syrup
• 1 teaspoon Dijon mustard

Directions

1. Soak Potatoes (optional): If you have time, soak the potatoes in water for up to 1 hour to remove excess starch. Drain and dry them using a paper towel.
2. Preheat Oven: Set the oven to 400ºF.
3. Cook Lentils: Follow the package instructions to cook the lentils until they are al dente. Be careful not to overcook them. Drain and pat them dry with a paper towel.
4. Season Lentils: In a medium bowl, mix the lentils, 1 ½ teaspoons olive oil, ½ teaspoon garlic powder, and salt. Place the lentils on a large nonstick baking sheet in a single layer.
5. Season Tomatoes: In a large bowl, combine the tomatoes, 2 tablespoons olive oil, minced garlic, Italian seasoning, and salt and pepper to taste. Toss to coat, then place them on another large nonstick baking sheet in a single layer.
6. Season Potatoes: In a medium bowl, mix the potatoes with 1 ½ teaspoons olive oil, ¼ teaspoon garlic powder, paprika, and salt and pepper to taste. Place them on a large nonstick baking sheet in a single layer.
7. Roast: Place the potatoes, tomatoes, and lentils in the oven. Roast for about 30 minutes, stirring halfway through to ensure even cooking. Remove them from the oven once the potatoes are fork-tender and golden, the lentils are crispy, and the tomatoes have burst and are golden brown. Let them cool for about 5 minutes.
8. Make Dressing: In a small bowl, mix balsamic vinegar, maple syrup, and Dijon mustard.
9. For Serving: You can serve the ingredients separately as sides. Alternatively, combine the potatoes, lentils, and tomatoes in a large bowl. Add the balsamic maple dressing or your favorite dressing and mix well. Serve warm or chilled.

How to Serve Warm Lentil and Potato Salad

This salad can be served as a main dish or as a side. It works well alongside grilled meats or fish. You can also enjoy it on its own as a light meal. Adding some fresh herbs on top just before serving will enhance the flavor and presentation.

How to Store Warm Lentil and Potato Salad

Store any leftovers in an airtight container in the refrigerator. They will keep well for about 3 to 4 days. If you need to reheat it, do so in the microwave or a skillet over medium heat until warmed through.

Tips to Make Warm Lentil and Potato Salad

• Experiment with different herbs to suit your taste. Basil or cilantro can add a nice twist.
• If you prefer a creamier texture, consider adding a dollop of yogurt or avocado when serving.
• Feel free to add other vegetables, like bell peppers or spinach, to increase the nutritional value and color.

Variation

You can change this recipe by using sweet potatoes instead of regular potatoes for a sweeter flavor. Additionally, adding crumbled feta cheese or goat cheese can give it a creamy texture.

FAQs

1. Can I use canned lentils instead of dried?
Yes, you can use canned lentils. Just rinse and drain them before adding to the salad. Skip the cooking step for them.

2. Is this recipe vegan?
Yes, this Warm Lentil and Potato Salad is vegan, making it a great option for plant-based diets.

3. Can I make this salad ahead of time?
Yes, you can prepare the components of the salad a day in advance and assemble it shortly before serving for the best taste.

Warm Lentil and Potato Salad

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A hearty and nutritious salad combining lentils and potatoes, perfect for lunch or dinner, served warm or chilled.

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Ingredients

Scale 1x2x3x

• 2 large yellow or red skinned potatoes (cut into 1-inch pieces, about 8 ounces)
• 2/3 cup French lentils (or green lentils, rinsed, about 1 1/2 cups cooked)
• 3 tablespoons olive oil (plus more for drizzling)
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and freshly ground black pepper (to taste)
• 1/8 teaspoon paprika
• 16 ounces cherry tomatoes (or grape tomatoes, halved)
• 2 garlic cloves (minced)
• 1/2 teaspoon Italian seasoning
• 1/4 cup chopped fresh parsley (or fresh herbs)
• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons maple syrup
• 1 teaspoon Dijon mustard

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Instructions

1. If desired, soak the potatoes in water for up to 1 hour. Drain and dry.
2. Preheat the oven to 400ºF.
3. Cook the lentils according to package instructions until al dente. Drain and pat dry.
4. Mix lentils with 1 ½ teaspoons olive oil, ½ teaspoon garlic powder, and salt, then spread on a baking sheet.
5. In a bowl, combine tomatoes, 2 tablespoons olive oil, minced garlic, Italian seasoning, and salt. Toss and place on a baking sheet.
6. Mix potatoes with 1 ½ teaspoons olive oil, ¼ teaspoon garlic powder, paprika, and salt, then spread on a baking sheet.
7. Roast potatoes, tomatoes, and lentils for about 30 minutes, stirring halfway, until cooked. Let cool for 5 minutes.
8. In a bowl, mix balsamic vinegar, maple syrup, and Dijon mustard.
9. Combine roasted ingredients in a bowl and dress before serving warm or chilled.

Notes

Good served as a main dish or side. Try adding fresh herbs on top before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 12g
• Protein: 15g
• Cholesterol: 0mg

Keywords: salad, lentils, potatoes, vegan, healthy, easy meal