Roasted Lemon Potatoes & Black Lentil Salad
This hearty salad features golden roasted lemon potatoes, tender black lentils, fresh herbs, and a zesty mustard-lemon dressing. It’s satisfying yet light — ideal for a healthy lunch, side dish, or a make-ahead vegetarian dinner. The earthy lentils pair perfectly with the crisp, citrusy potatoes and creamy feta topping.
⏱ Time
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients
For the Salad
4 medium yellow potatoes, cut into 1-inch cubes
2 tbsp olive oil
1 tsp lemon zest
1 tbsp fresh lemon juice
1/2 tsp dried oregano
Salt and black pepper, to taste
1 cup black lentils (beluga or puy lentils), rinsed
3 cups water or vegetable broth
1/2 red onion, finely sliced
1 cup baby spinach or arugula
1/4 cup crumbled feta cheese (optional)
2 tbsp fresh parsley, chopped
1 tbsp fresh dill or mint, chopped (optional but refreshing)
For the Lemon-Mustard Dressing
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp honey or maple syrup (optional for balance)
1 small garlic clove, finely minced
Salt and black pepper, to taste
Instructions
1. Roast the potatoes:
Preheat oven to 425°F (220°C).
Toss potato cubes with olive oil, lemon zest, lemon juice, oregano, salt, and pepper.
Spread on a baking sheet lined with parchment paper.
Roast for 30–35 minutes, flipping halfway through, until golden and crispy on the edges.
2. Cook the lentils:
While potatoes roast, bring water or broth to a boil.
Add lentils and simmer uncovered for 20–25 minutes, until tender but not mushy.
Drain and let cool slightly.
3. Make the dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until smooth.
4. Assemble the salad:
In a large bowl, combine lentils, roasted potatoes, red onion, spinach (or arugula), parsley, and dill.
Pour the dressing over and toss gently to combine.
5. Finish and serve:
Top with crumbled feta cheese and a sprinkle of extra herbs.
Serve warm or at room temperature.
Notes & Tips
Meal prep friendly: Keeps well for up to 3 days in the fridge. Great as a packed lunch.
Add crunch: Sprinkle with toasted walnuts or almonds.
Vegan version: Skip the feta or use a vegan alternative.
Extra lemon flavor: Add a drizzle of lemon tahini or yogurt dressing before serving.
frequently asked questions FAQs
Q: Can I use canned lentils?
Yes! Rinse and drain well. Use about 2 ½ cups canned lentils for this recipe.
Q: What type of potatoes works best?
Waxy potatoes like Yukon Gold or baby potatoes hold their shape beautifully when roasted.
Q: Can I serve it cold?
Absolutely — it tastes great chilled as a refreshing make-ahead salad.
Nutrition information
Calories: 370
Protein: 13g
Fat: 15g
Carbohydrates: 45g
Fiber: 10g
Sugar: 4g
Sodium: 380mg