Description
This Warm Roasted Lentil & Potato Salad combines crispy golden potatoes, hearty lentils, juicy roasted tomatoes, and fresh herbs with an optional sweet and tangy balsamic maple dressing. Serve it warm for a satisfying lunch or dinner, or enjoy it chilled for an easy make-ahead meal.
Ingredients
Scale
For the Salad
- 2 large yellow- or red-skinned potatoes, cut into 1-inch pieces (about 8 ounces)
- ⅔ cup French lentils or green lentils, rinsed (about 1½ cups cooked)
- 3 tablespoons olive oil, divided
- ¾ teaspoon garlic powder, divided
- ½ teaspoon onion powder
- Salt, to taste
- Freshly ground black pepper, to taste
- ⅛ teaspoon paprika
- 16 ounces cherry or grape tomatoes, halved
- 2 garlic cloves, minced
- ½ teaspoon Italian seasoning
- ¼ cup chopped fresh parsley or other fresh herbs
Optional Balsamic Maple Dressing
- 1 tablespoon balsamic vinegar
- 1½ teaspoons maple syrup
- 1 teaspoon Dijon mustard
Instructions
- Soak the potatoes (optional): Place the chopped potatoes in a bowl and cover with water. Soak for up to 1 hour to remove excess starch. Drain thoroughly and pat dry with a clean kitchen towel or paper towels.
- Preheat the oven: Preheat oven to 400°F.
- Cook the lentils: Cook the lentils according to package directions until al dente. Do not overcook. Drain well and gently pat dry.
- Season the lentils: Add the cooked lentils to a bowl with 1½ teaspoons olive oil, ½ teaspoon garlic powder, onion powder, and salt to taste. Toss gently and spread in a single layer on a large nonstick rimmed baking sheet.
- Season the tomatoes: Toss the tomatoes with 2 tablespoons olive oil, minced garlic, Italian seasoning, salt, and black pepper. Spread in a single layer on a rimmed baking sheet.
- Season the potatoes: Toss the potatoes with 1½ teaspoons olive oil, the remaining ¼ teaspoon garlic powder, paprika, salt, and black pepper. Arrange in a single layer on a baking sheet.
- Roast: Roast the potatoes, lentils, and tomatoes for about 30 minutes, tossing after 15 minutes. Remove each component when ready. The potatoes should be fork-tender and golden, the lentils lightly crispy, and the tomatoes soft, burst, and browned. Cool for about 5 minutes.
- Make the dressing: Whisk together the balsamic vinegar, maple syrup, and Dijon mustard, if using.
- Assemble: Combine the roasted potatoes, lentils, tomatoes, and fresh parsley in a large bowl. Add the desired amount of balsamic maple dressing and gently toss. Serve warm or chilled.
Notes
- Do not overcook the lentils; keeping them al dente helps them hold their shape during roasting.
- Pat the potatoes and cooked lentils dry before roasting for better browning and crispier edges.
- Spread everything in a single layer and avoid overcrowding the baking sheets.
- The potatoes, lentils, and tomatoes may finish roasting at slightly different times, so remove each pan when its ingredients are ready.
- Soaking the potatoes is optional but can help remove excess starch.
- The balsamic maple dressing is optional. You can substitute your favorite vinaigrette.
- Store leftovers in an airtight container in the refrigerator and enjoy warm or chilled.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American / Mediterranean-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 390 kcal
- Sugar: 8 g
- Sodium: 200 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg