The only three ingredients that are essential to this salad are the crispy oven-roasted potatoes, black lentils, and the vinaigrette. You could make this salad using these three ingredients only. I always throw in some leafy greens though – think field salad, spinach, or rucola – and fresh herbs like basil or oregano.
If you want to make this salad super fancy, add some crumbled feta, fresh mozzarella, and a sliced tomato or two. Most often, I use what’s in the fridge :)
Roasted Potato and Lentil Salad
Yield: 2 servings
Satisfyingly hearty roasted potato lentil salad that keeps you full for hours! Few ingredients and easy to assemble. If you have leftover potato wedges (or roasted potatoes) or lentils in the fridge, you can use those cold.
Recipe: Ursula | lilvienna.com
10 ounces (280 g or about 2.5 cups) cooked potato wedges (see step 1)
1 ½ cups (250 g) cooked black lentils (see step 2)
1/3 cup (40 g) crumbled feta
2 ounces (60 g) fresh mozzarella, torn into pieces
2 big handful field salad (you can substitute fresh spinach or rucola)
2 small tomatoes, sliced
Fresh herbs: I like roughly torn red and green basil, and chopped oregano
You can use them warm or cold for this salad. To get 1 ½ cups (250 g) cooked lentils, pick over and rinse ½ cup (110 g) raw black lentils. Heat 1 quart (1 L) water, add ½ teaspoon fine salt and cook lentils for 20-30 minutes until they are tender but not mushy. I often add 1/8 bouillon cube to the cooking water to deepen the flavor. Drain the lentils in a colander and use lentils warm or cold.
Combine vinegar, olive oil, honey, salt, and pepper in a small jar and shake vigorously until combined.
Put all salad ingredients in a large bowl, add the vinaigrette, and stir to combine. Taste and adjust seasoning. Divide salad among two plates, sprinkle with fleur de sel, if desired, and serve. Enjoy!