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Warm Lentil and Potato Salad

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A comforting and nutritious salad featuring earthy lentils, fluffy potatoes, and roasted cherry tomatoes, all tossed in a flavorful dressing. Perfect for any occasion!

Ingredients

Scale
  • 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 your favorite fresh herbs)
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons maple syrup
  • 1 teaspoon Dijon mustard

Instructions

  1. If desired, soak the potatoes in water for 1 hour to remove excess starch; drain and dry.
  2. Preheat your oven to 400ºF (200ºC).
  3. Cook lentils according to package instructions until al dente (about 15-20 minutes). Drain and dry.
  4. In a medium bowl, combine lentils with olive oil, garlic powder, onion powder, and salt. Transfer to a baking sheet.
  5. In another bowl, toss cherry tomatoes with olive oil, minced garlic, Italian seasoning, salt, and pepper. Spread on a baking sheet.
  6. In a bowl, season potato pieces with olive oil, garlic powder, paprika, and salt/pepper. Spread on a baking sheet.
  7. Roast the potatoes, tomatoes, and lentils in the oven for about 30 minutes, tossing halfway through.
  8. In a bowl, whisk together balsamic vinegar, maple syrup, and Dijon mustard.
  9. Allow ingredients to cool slightly, then combine in a large bowl and add dressing. Serve warm or chilled.

Notes

A drizzle of olive oil before serving enhances the dish. Avoid overcooking lentils for the best texture.

Nutrition

Find it online: https://us.recipesfood.org/warm-lentil-and-potato-salad/

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