Potato & Lentil salad

Stephania Mitsides

Blogger

Preparation Time:

30 min

Cooking Time:

30 min

Portion(s):

4 servings

Category:Oven Dishes | Vegetarian

Made with

Fine Lentils

Vegetable Bouillon Powder

Ingredients

1 cup Mitsides Fine Lentils
500g baby potatoes
Some olive oil
A pinch Mitsides Vegetable Powder
Salt & pepper
1 small shallot, finely sliced
¼ cup parsley, chopped
2 Tbsp dill, chopped

For the dressing:

2 garlic cloves, minced
2 Tbsp olive oil
1 Tbsp Dijon mustard
2 Tbsp red wine vinegar
Juice of 1 lemon
½ tsp dry mint
½ tsp red pepper
1 tsp honey
Salt & Pepper

Method

Preheat the oven to 200°C.

Cook the lentils in salted water for 20-25 minutes. Drain, rinse, and set aside until cool.

Meanwhile place the potatoes on a baking tray. Drizzle with some olive oil, vegetable powder, salt and pepper and bake for 30 minutes until crispy.

Whisk all dressing ingredients in a small bowl.

Once the potatoes are finished and have cooled down, add them in a bowl with the lentils. Mix in the dressing and all remaining ingredients together and serve the salad at room temperature.

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