Description
A nutritious and filling salad featuring crispy roasted potatoes and hearty lentils, complemented by fresh cherry tomatoes.
Ingredients
Scale
- 1 cup lentils
- 2 medium potatoes, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the lentils and cook them according to package instructions until tender, about 20-25 minutes.
- In a large bowl, toss the diced potatoes with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
- Spread the potatoes on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy.
- During the last 10 minutes of roasting, add the halved cherry tomatoes to the baking sheet for a quick roast.
- Once everything is cooked, combine the lentils, roasted potatoes, and tomatoes in a serving bowl.
- Toss all the ingredients together and garnish with fresh parsley before serving.
Notes
For best results, ensure lentils are tender but not mushy, and cut potatoes into even sizes for uniform cooking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 18g
- Protein: 15g
- Cholesterol: 0mg