This potato and lentil salad is a satisfying, zesty dish that is delicious as both a side dish and a fulfilling meal. Try it topped with grilled halloumi, a dollop of yogurt mint sauce or a drizzle of tahini dressing.
Why make this roasted potato and lentil salad
A nourishing and satisfying dish, this salad is hearty, flavourful and easy to prepare with simple pantry staples.
Lentils offer plant-based protein and fibre, while roasted potatoes are high in vitamin C and potassium.
This salad is a great make-ahead option that holds up well for lunches. It’s vegan but delicious when topped with halloumi or yogurt sauce.
Although delicious served warm, at room temperature or cold from the fridge, eating it cold also offers the added nutritional benefit of resistant starches, which support gut health.
Ingredients for this warm lentil and potato salad
This simple salad contains everyday ingredients.
For the roast potatoes:
- a waxy variety of potatoes
- extra virgin olive oil
- salt
For the salad:
- canned brown lentils
- fresh parsley (or a mixture of parsley, mint or basil)
- olives or capers (choose or omit based on your preference)
- spring onions
- red wine vinegar
- soy sauce, tamari or coconut aminos (for gluten-free option)
- salt
- freshly cracked black pepper
Variations you can make to this salad
This salad is easy to adapt based on what you have on hand or your taste preferences. Try some of these additions or swaps:
- roasted vegetables: try with roasted pumpkin, beetroot or carrots for extra colour and sweetness.
- swap the herbs: use coriander, dill or chives if you don’t have parsley, mint or basil.
- add crunch: with toasted seeds, nuts or crispy roasted chickpeas.
- make it creamy: top with a dollop of hummus, a spoonful of tahini dressing or Greek yogurt with mint, or a few slices of avocado.
How to make this potato salad
Roast the potatoes until golden.
While they cook, mix the lentils with the herbs, spring onions and dressing ingredients.
Combine everything once the potatoes are cooked, serving it warm, at room temperature or cold after fridge.
Ways to enjoy this roast potato and lentil salad
This roast potato salad makes a satisfying side dish or a nourishing main. The flavours pair well with:
- grilled halloumi or white fish
- poached egg
- roast lamb or falafel
- Greek yogurt mint sauce
- creamy tahini dressing
- hummus, such as beetroot or sundried tomato
How to store leftovers
Store leftover potato salad in an airtight container in the fridge for up to 3 days.
Tried this roasted lentil potato salad?
I’d love to hear how it turned out for you.
Share your thoughts or any creative twists in the comments below.
Looking for more wholesome salad recipes?
If you enjoyed this satisfying salad, you might also enjoy these nourishing recipes:
- protein-packed lentil quinoa salad
- zesty green bean salad with toasted almonds and feta
- Mexican bean, corn and potato salad
- quick, pantry-based bean mix salad
These salads are all easy to make, satisfying to eat and perfect for sharing.
Explore more on the salad recipe page.
Roasted Potato and Lentil Salad
Equipment
- 1 large saucepan
- 1 large baking tray
- 1 mixing bowl
Ingredients
Roast potatoes
- 1 kg waxy variety of potatoes, cut into 4 cm pieces
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
Salad ingredients
- 400 g can brown lentils, drained and rinsed
- ½ cup parsley (or mixture parsley, mint or basil), finely chopped
- ¼ cup green or black olives, or capers (depending on preference)
- 2 spring onions, finely sliced
- 2 tablespoons red wine vinegar
- 1 tablespoon soy sauce, tamari or coconut aminos
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
Instructions
- Preheat oven to 200°C (400°F).
- Toss chopped potatoes with olive oil and salt. Then, spread out in a single layer on a large, lined baking tray and roast for 35–40 minutes or until golden and can easily be pierced with a fork. Turn once halfway through for even browning.
- While the potatoes are roasting, place the drained lentils in a large mixing bowl. Add chopped herbs, olives or capers, sliced spring onions, red wine vinegar, soy sauce (or tamari or coconut aminos), salt and black pepper.
- Once potatoes are cooked, let them cool slightly before adding to lentil mixture. Toss gently to combine.
- Serve warm or at room temperature.
Notes
- grilled halloumi or white fish
- poached egg
- roast lamb or falafel
- yogurt mint sauce
- creamy tahini dressing
- hummus, such as beetroot or sundried tomato
1 comment
So simple but flavourful. The perfect side for a BBQ.