Warm Lentil & Potato Salad Recipe (2024)

• French lentils are a type of green lentil. What sets them apart is their darker color, smaller size, and firmer texture. They hold their shape better, which is why they're perfect for roasting. However, you can use any variety of green lentils for this recipe.
• Yellow potato varieties include Bintje, Charlotte, Yellow Finn, and Yukon Gold. It is a type of potato that will typically not develop a brown tone when cut as quickly as some varieties. Use yellow or red-skinned potatoes for this recipe.
• Make a simple dressing from balsamic vinegar, maple syrup, and Dijon mustard for this salad. Recipe below.

See the recipe card for quantities.

🥔 Substitutions

• Yellow potatoes - use red-skinned potatoes instead
• French lentils - any variety of green lentils will work for this recipe, but French lentils hold their shape the best
• Cherry tomatoes - use grape tomatoes instead
• Parsley - substitute with fresh cilantro, thyme leaves, or oregano

For a high-protein vegan side or main, try my High-Protein Chickpea Quinoa Salad on this site. For more easy veggie bowl dinner recipes, visit my Veggie Bowls page.

Step 1: Cut the potatoes into 1-inch pieces. Optional: soak in water to cover for up to 1 hour. Drain and pat dry. Preheat the oven to 400ºF. Toss the potatoes with spices and olive oil. Place them on a nonstick baking sheet in a single layer.

Step 2: Cook the lentils until al dente. Drain and pat dry. Toss them with seasoning and olive oil. Place on a rimmed nonstick baking sheet in a single layer.

Step 3: Toss the halved cherry or grape tomatoes in garlic, Italian seasoning, and olive oil. Transfer them to a rimmed nonstick baking sheet in a single layer.

Step 4: Roast the potatoes, lentils, and tomatoes for about 30 minutes, or until golden brown. Toss them after 15 minutes. Remove the potatoes once they are fork tender, the lentils once crispy, and the tomatoes once they have burst.

Can I make Warm Roasted Lentil and Potato Salad ahead of time?

Yes! This warm salad also tastes great chilled. Cook and dress the salad, and refrigerate in an airtight container until you are ready to eat it. Or you can mix the veggies and dress them right before serving.

Is there protein in Lentil and Potato Salad?

Lentils are an excellent source of plant-based protein, fiber, and iron. This dish is a good source of carbohydrates, protein, and heart-healthy fats.

How can I make this recipe oil-free?

Toss the tomatoes and lentils with a drizzle of balsamic vinegar instead of oil for roasting. Air fry the potatoes. This way you can skip the olive oil.

Warm Lentil and Potato Salad

Nisha Melvani

Crispy and Warm Roasted Lentil and Potato Salad with burst cherry tomatoes is a healthy vegan main dish or side. Rich in protein and iron. Gluten-free & dairy-free.

Nutrition

Calories: 324kcal | Carbohydrates: 35g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 37mg | Potassium: 267mg | Fiber: 14g | Sugar: 6g | Vitamin A: 878IU | Vitamin C: 30mg | Calcium: 61mg | Iron: 4mg

This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.