Roasted Fennel, Potato & Lentil Salad
This Roasted Fennel, Potato and Lentil Salad is one of those salads that absolutely earns its place at the centre of the table. We’ve got golden potatoes, sweet caramelised fennel and red onion, earthy Puy green lentils and a handful of fresh parsley, all tossed in a bright, lemony Dijon dressing. Hearty, fresh, a little rustic and very, very good.
What You’ll Need for This Roasted Fennel & Lentil Salad
The beauty of this warm potato and lentil salad is how a handful of everyday ingredients turn into something so satisfying.
- Green lentils: Earthy, nutty and wonderfully firm. They keep their shape after cooking, which is exactly what we want here.
- New potatoes: Cooked whole first, then halved and roasted until golden. Hello, creamy centres and crisp, caramelised edges.
- Fennel: If you’ve only had fennel raw, roasted fennel is a different experience entirely. It becomes soft, sweet and beautifully caramelised.
- Red onion: Roasting mellows its sharpness and brings out its natural sweetness.
- Lemon: We’re using it two ways: roasted with the vegetables for mellow citrus flavour and freshly squeezed into the dressing for brightness.
- Garlic: Roasted garlic adds savoury depth, while fresh garlic gives the dressing a little kick.
- Flat-leaf parsley: Lots of it! It keeps this hearty salad tasting fresh and vibrant.
- Lemon-Dijon dressing: Extra-virgin olive oil, lemon juice, Dijon and a touch of maple syrup or honey. Simple, tangy and just right.
A Quick Lentil Tip
No French Puy lentils? Green or Beluga lentils are great substitutes, as they hold their shape well. Skip red or yellow lentils — they’re too soft for this salad.
How to Make This Roasted Fennel, Potato & Puy Lentil Salad
This roasted vegetable and lentil salad comes together in three simple steps.
Step 1) Roast the vegetables
Cook the potatoes until just tender, halve them, then roast with the fennel, red onion, lemon and garlic until golden and caramelised.
Step 2) Cook the lentils and make the dressing
Meanwhile, simmer the Puy lentils until tender but still firm. Whisk together the fresh, tangy lemon-Dijon dressing.
Step 3) Toss everything together
Combine the lentils and roasted vegetables with plenty of parsley and the dressing. Let it sit for a few minutes so all those lovely flavours can mingle.
Get the exact ingredient quantities in the printable recipe card below.
5 Reasons to Love This Roasted Fennel, Potato & Lentil Salad
This is the kind of salad I turn to when I want something wholesome and fresh, but a leafy green salad simply isn’t going to cut it.
- It’s properly satisfying — Potatoes and Puy lentils give this salad enough substance to make it a meal.
- Roasting does all the good things — Fennel, onion, garlic and lemon become sweeter, softer and more intensely flavoured in the oven.
- That dressing! — Lemony, garlicky, tangy Dijon with just enough sweetness to balance everything out.
- It’s great warm or cold — Creamy potatoes, firm lentils and caramelised vegetables make every bite satisfying — and the leftovers taste just as good straight from the fridge the next day.
- It’s easy to make your own — Add feta or goat’s cheese for creaminess, toasted nuts (walnuts or hazelnuts) for crunch, or top with a handful of arugula for a peppery finish.
More Hearty Lentil Salads to Try
If you love hearty lentil salads, try my Lentil Salad with Roasted Potatoes for another satisfying potato-and-lentil combination. For something a little sweeter, the Roasted Sweet Potato Lentil Salad pairs lentils with naturally sweet roasted veg. You can also go in a more aromatic direction with Lebanese Roasted Vegetables with Lentils, or for another favourite, try my Lentil Salad with Roasted Sweet Potato & Beetroot.
Roasted Fennel, Potato & Puy Lentil Salad
Ingredients
- 200 g Puy green lentils, rinsed (1 cup)
- 600 g small new potatoes, scrubbed and halved lengthwise
- 2 fennel bulbs (about 600 g), trimmed and cut into 2 cm wedges
- 2 red onions, peeled and cut into 2 cm wedges
- 1 lemon, cut into wedges
- 3 garlic cloves, lightly crushed
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- freshly ground black pepper, to taste
- 1 small bunch flat-leaf parsley, chopped
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup (or honey)
- sea salt and freshly ground black pepper, to taste
Instructions
- Roast the vegetables: Preheat the oven to 450 °F / 220°C (200°C fan-assisted) and line a large rimmed baking tray with baking paper. Add the halved potatoes, fennel, red onion, lemon wedges and garlic cloves. Drizzle with the olive oil, season with the salt and plenty of black pepper, and toss well to coat. Spread everything out in an even layer and roast for 45–50 minutes, turning once, until the potatoes are golden and tender and the fennel is caramelised around the edges.
- Cook the lentils: Meanwhile, place the lentils in a saucepan. Cover generously with cold water and bring to the boil. Reduce the heat and simmer gently for about 20 minutes, or according to package instructions, until tender but still holding their shape. Drain well and transfer to a large bowl.
- Make the lemon dressing: In a small bowl, whisk together the dressing ingredients (olive oil, lemon juice, minced garlic, Dijon mustard and maple syrup (or honey) until well combined. Season with salt and pepper to taste.
- Bring the salad together: Add the roasted vegetables and chopped parsley to the bowl with the lentils. Pour over the lemon dressing and gently toss to combine. Taste and adjust with a little more lemon juice, salt or pepper, if needed. Let the salad stand for 5–10 minutes to allow the flavours to meld, then transfer to a serving platter or individual plates. Serve slightly warm or at room temperature. Enjoy!
Nutrition
Notes
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