Warm Lentil-Potato Salad with Roasted Garlic Vinaigrette Recipe

Looking for an easy Warm Lentil-Potato Salad With Roasted Garlic Vinaigrette recipe? Learn how to make Warm Lentil-Potato Salad With Roasted Garlic Vinaigrette using healthy ingredients.


Submitted by yokohamarunner

Makes 6 servings



Lentils and potatoes make a classic French pairing in this salad that can be served alongside roast meats, ham or sausages, or served as an easy main course. Fresh herbs, instead of dried, can be used in greater amounts when available.

Recipe Ingredients for Warm Lentil-Potato Salad With Roasted Garlic Vinaigrette

8 ounces dried lentils
1 pound russet or baking potatoes, peeled and cut into 3/4-inch cubes
50 g garlic
3 tablespoons vinegar
1 teaspoon dried herbs
1 tablespoon salt
1/4 cup mild olive or vegetable oil
1/4 cup extra-virgin olive oil

Recipe Directions for Warm Lentil-Potato Salad With Roasted Garlic Vinaigrette

  1. Directions:

  2. For the salad: Rinse and drain the lentils; sort through them to discard any debris. Place them in a medium (2- to 3-quart) pot and add enough water to cover by about 2 inches. Cover, with the lid slightly ajar, and cook over medium heat for 25 to 30 minutes.

  3. While the lentils are cooking, place the potatoes in a medium pot filled with cool, slightly salted water. Bring to a boil over medium-high heat, then reduce the heat to medium to maintain a low boil. Cook for 15 to 20 minutes, until the potatoes are tender.

  4. For the dressing: Whisk together the garlic, vinegar, dried herbs and salt and pepper to taste. Slowly add the oils, whisking to form a smooth dressing.

  5. Drain the lentils and the potatoes; combine in a serving bowl. Add three-quarters of the dressing and stir gently to combine. Let the salad sit for a few minutes, then taste and adjust seasonings. Add the remaining dressing as needed or pass at the table. Garnish the salad with fresh parsley, if desired.

  6. NOTE: To roast garlic:

  7. Slice the top off 1 head of garlic so that the tops of the cloves inside are exposed. Lightly drizzle with olive oil and wrap tightly in aluminum foil. Bake in a preheated 425-degree oven for about 45 minutes or until the garlic has softened and browned. Set aside until cool enough to handle, then squeeze the softened garlic cloves out of their skins and discard their stem ends.

Categories

Potatoes, Salads, Vegetarian

Nutrition Facts
Serving Size 150.4g
Amount Per Serving
Calories
378
Calories from Fat
167
% Daily Value*
Total Fat
18.6g
29%
Saturated Fat
3.1g
15%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
1175mg
49%
Potassium
809mg
23%
Total Carbohydrates
41.6g
14%
Dietary Fiber
13.4g
54%
Sugars
1.8g
Protein
12.2g
Vitamin A 1% Vitamin C 19%
Calcium 5% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • No cholesterol
  • Low in sugar
  • High in dietary fiber
  •   Bad points
  • High in sodium
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