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I asked you all on Instagram this week whether I should share more savoury recipes, and the answer was a resounding yes so today I’m here to deliver with this Spiced Potato and Lentil Salad. It’s a warm salad, perfect for the winter months, but you can also chill it and enjoy year-round. It comes together with minimal effort and is a wholesome, oil-free and plant based recipe. I often enjoy it as a side for lunch or dinner, or eat it on its own! You can also modify the spices and dressings to get creative with this recipe.
For this recipe, I used mini fingerling potatoes, which were teeny tiny to begin with. I like using smaller potatoes because it usually results in more flavour, as each potato is coated more with the spices and dressings you add. It also cuts down on cook time significantly. I also find that it’s easier to eat, especially as a salad. I mean, imagine huge chunks of potato in a salad, it would definitely be a lot more difficult to serve as a side!
In order to roast my potatoes sans oil, I use a nonstick baking sheet, which is one of my holy grail kitchen tools. You can absolutely use parchment paper as well, but a one-time purchase of a reusable baking mat will save you lots of $$ in the long run. On top of that, it’s better for the earth! Zero waste 🙂 I should also mention they are super duper nonstick, so it’s great for everything from potatoes, to cookies, you name it.
After you roast your potatoes, toss with lentils, and dress with a little bit of oil if you’d like or a bit of tahini + lemon. OR if you really want to get flavourful, pick your favourite dressing. I always stand by my tried and true Caesar Dressing (my most popular recipe to date, too!), but you really can’t go wrong here.
This warm salad of roasted potatoes and lentils is a great healthy recipe for the colder months, or served chilled. Enjoy as a side dish, or a main dish! Vegan, gluten-free, oil-free and refined sugar free.
3 cups of mini/fingerling potatoes, chopped into small pieces
1/4 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne powder (omit if you don’t like spice)
1 tsp nutritional yeast
1/2 tsp curry powder
1 cup of cooked black lentils*
salt + pepper to taste
1 tablespoon lemon juice
2 tablespoons tahini
water to thin
other recommended add-ins
chopped red onion
Preheat oven to 400F.
Prep potatoes, and toss in mixture of paprika, garlic powder, cayenne powder, nutritional yeast and curry powder until evenly coated. If mixture is not sticking, feel free to add a splash of lemon juice or oil.
Place on a nonstick baking mat or parchment paper lined tray and roast in the oven for 30-35 minutes. Cooking time will depend on how large your potato pieces are. They are ready when golden and cooked through.
Once potatoes are cooked, toss in black lentils. If you’d like to dress, whisk together lemon juice, tahini and water until desired consistency is reached, then toss potatoes and lentils in dressing. Alternatively, you can use this caesar dressing to coat!
*I recommend cooking your lentils in veggie broth for additional flavour. If you’re cooking from dry, prep 1/2 cup dry lentils + 1 cup veggie broth until cooked. Otherwise, feel free to use pre-cooked lentils. I highly recommend using black lentils as the texture is better for this salad. Red split lentils will not hold up as well in a salad like this, and will result in a mushier texture.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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