Warm Lentil, Potato and Vegetable Salad Recipe

Name: Warm Lentil, Potato and Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces tiny new potatoes; 1 cup red lentils; 1 tablespoon olive oil; 2 teaspoons Dijon mustard; 3 tablespoons balsamic vinegar; Fresh basil, enough for 3 tablespoons chopped; 2 ounces red onion, enough for 1/2 cup chopped; 10 ounces whole red pepper or 9 ounces ready-cut red pepper, enough for 2 cups chopped; 3 ounces fennel, enough for 1/2 cup chopped; ⅛ teaspoon salt (optional); Freshly ground black pepper; 2 slices crusty whole grain bread

Servings: persons

8 ounces tiny new potatoes
1 cup red lentils
1 tablespoon olive oil
2 teaspoons Dijon mustard
3 tablespoons balsamic vinegar
Fresh basil, enough for 3 tablespoons chopped
2 ounces red onion, enough for 1/2 cup chopped
10 ounces whole red pepper or 9 ounces ready-cut red pepper, enough for 2 cups chopped
3 ounces fennel, enough for 1/2 cup chopped
⅛ teaspoon salt (optional)
Freshly ground black pepper
2 slices crusty whole grain bread

1
Scrub potatoes; do not peel.
2
Cook in plenty of water in a covered pot until potatoes are tender, about 20 minutes.
3
Meanwhile, combine lentils with 3 cups water and bring to boil in a covered pot.
4
Reduce heat and cook lentils in partly covered pot until tender, about 10 minutes.
5
Whisk oil, mustard and vinegar in serving bowl.
6
Wash, dry and mince basil and stir in.
7
Cut onion in large chunks, place in a food processor and process until chopped fine; add to serving bowl.
8
Wash, trim, seed and cut pepper into large chunks; process until chopped fine, and add to serving bowl.
9
Wash and trim fennel, cut into chunks, and process until chopped fine; add to bowl.
10
When lentils are cooked, drain well and stir in.
11
When potatoes are cooked, drain and cut into bite-size pieces; stir into bowl; season with salt and pepper and serve at room temperature with whole grain bread.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces tiny new potatoes, 1 cup red lentils, 1 tablespoon olive oil, 2 teaspoons Dijon mustard, and more.

Yes, Warm Lentil, Potato and Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Lentil, Potato and Vegetable Salad

How did you like this recipe?

Frequently Asked Questions