27/10/2026
A super easy recipe i love to boost your daily fiber intake, my warm potato and lentil salad.
Ingredients
For the Salad:
1½ lbs baby gold potatoes, halved
2 tsp olive oil
1 tsp dried dill
¾ tsp kosher salt, divided
Black pepper, to taste
1 cup black lentils
1 medium cucumber, diced
⅓ cup pistachios, chopped
⅓ cup green olives, chopped
½ cup crumbled organic feta (optional)
1 (15 oz) can chickpeas, drained
¼ cup fresh dill, chopped
Zest of 1 lemon
Dill Vinaigrette:
¼ cup fresh dill
1 clove garlic
⅓ cup olive oil
3 T red w**e vinegar
Juice of 1 lemon
1 tsp Dijon mustard
1 tsp honey
Salt, to taste
Directions
1. Preheat oven to 400°F. Toss halved potatoes with 2 tsp olive oil, 1 tsp dill, ½ tsp salt, and pepper. Spread cut-side down on a baking sheet. Roast for 30 minutes, until golden and tender.
2. Rinse lentils, then simmer in 2½ cups water with ¼ tsp salt. Cover and cook on low for 20 minutes, or until tender. Drain any excess liquid.
3. Blend the dill, garlic, olive oil, vinegar, lemon juice, mustard, honey, and salt until smooth.
4. In a large bowl, combine roasted potatoes, lentils, cucumber, pistachios, olives, feta, chickpeas, chopped dill, and lemon zest. Add vinaigrette and toss well.
HealthyComfortFood PlantBasedProtein DigestiveHealth EatToThrive
