In this lentil salad with roasted potato recipe, a tasty dressing elevates simple ingredients into a delicious main or side dish that can be enjoyed warm or at room temperature.
Course
Side Dish
Category
German
Prep Time15minutes
Cook Time35minutes
Total Time50minutes
Servings6
Calories431kcal
AutorElle
Ingredients
For the salad:
1cupdried brown lentils (mountain lentils) (200g )
750gbaby potatoes,scrubbed clean and halved lengthwise
Preheat the oven to 400°F / 200°C (180° fan-assisted) and line a baking sheet with parchment paper.
Add the potatoes and 1 tablespoon olive oil to the prepared sheet and use your hands to mix until the potatoes are well coated. Spread into an even layer, trying not to crowd, and season with a sprinkle of salt. Roast in the preheated oven for 35 minutes, or until golden brown. Be sure to toss them here halfway through, once or twice, to ensure even cooking.
Meanwhile, in a large saucepan, combine the lentils with 3 cups of water (750ml). Bring to a boil over medium high heat and then reduce to medium-low and cook according to package instructions 25 minutes, until tender but firm (al dente). Drain excess liquid and transfer to a serving bowl.
While the lentils cook, in a large skillet, heat 1 tablespoon olive oil over medium heat, add the bacon and onion and sauté until golden brown (8-10 minutes), then add to the bowl with the lentils.
In a small bowl, add the dressing ingredients (olive oil, vinegars, maple syrup, mustard, garlic, salt and pepper) and whisk together until combined.
Transfer the roasted potatoes to the bowl with the lentils, pour over the dressing and toss well to combine. Add the chopped parley and toss again.
Serve warm or at room temperature. Enjoy!
Notes
For this lentil salad with roasted potato recipe it is important to mix everything together while the potatoes are still hot. This way, the potatoes can soak of some of the dressing and its delicious flavours.
French green lentils (puy) can be used instead of brown mountain lentils, if desired.
Leftovers can easily be reheated or enjoy this salad cold. If needed, add a small drizzle of balsamic vinegar to liven up leftovers.