Description
This lentil salad with potatoes hits the spot when you're looking for a nourishing, plant-forward lunch (or dinner)! Briny, herby, Mediterranean flavors and the simplest dressing of lemon and olive oil.
Ingredients
Units
Scale
- 1 cup French green lentils (option to soak, but not necessary)
- 1 teaspoon salt
- 8-10 small potatoes (red or gold)
- 1 jar pickled red onions, drained
- 1.5 cups finely chopped parsley
- 1/2 cup finely chopped dill
- 1 cup chopped castelvetrano olives
- Additional salt and pepper, to taste (try salad & add what sounds good)
- 1/3 cup pepitas
- 1/2 cup feta (or however much your heart desires!)
- Juice from 1-2 lemons
- 3-4 tablespoons extra virgin olive oil
Instructions
- Boil lentils & potatoes. I like to cook these separately. Bring at least 3 cups of water to a boil, add 1 teaspoon salt, then stir in the lentils. Reduce to a simmer, cover, and cook until tender but still holding their shape, about 25 minutes (start checking at 20). Meanwhile, place the potatoes in a pot, cover with water, bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes, until fork-tender.
- Drain & cool slightly. Drain both the potatoes and lentils and rinse briefly under cool water to help them cool. They don't need to be cold—slightly warm or room temperature is perfect. Halve (or quarter) the potatoes and add them to a large bowl with the lentils.
- Assemble the salad. Add the remaining ingredients, drizzle with olive oil, and squeeze the lemon juice over the top. Toss gently to combine. Enjoy immediately while it's still slightly warm or room temp, or pop in the fridge for later.
Notes
- Pickling red onions. Recipe is linked above as well! But real quick: fill a 16-ounce jar with thinly sliced red onion, 1/2 teaspoon salt (kosher, sea, or pickling), 2 teaspoons sugar or maple syrup. Fill halfway with just boiled water, the rest with vinegar, cover and gently shake to mix. Let pickle for at least 1 hour.
- Serving this lentil salad. I love this salad slightly warm when it's freshly made or room temp! If it's been in the fridge, it's also delicious chilled, but sometimes I'll let it come to room temp for 20-30 minutes before eating.
- Dressing. Since it's so simple (lemon and olive oil), it's important to use enough. Start with the recipe recommendations, taste, and add more if needed. It should be well-coated and flavorful.
- Olives. If you can't find Castelvetrano olives, feel free to use kalamatas, manzanillas, or another olive that you love.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size:
- Calories: 522
- Sugar: 5 g
- Sodium: 444.3 mg
- Fat: 24.2 g
- Carbohydrates: 60.3 g
- Fiber: 10.7 g
- Protein: 21.5 g
- Cholesterol: 16.7 mg
