Lentil Salad With Roasted Potato Wedges

100 Things to Make for DinnerAudrey Trieschman0

Hearty vegetable salad- the potatoes are a nice addition.

Ingredients

  • 1 cup dried brown or green lentils
  • 4 cups water
  • 1/2 teaspoon kosher salt, plus more as needed
  • 2 medium russet potatoes (about 10 ounces each)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons dried onion flakes
  • 1 teaspoon Spanish smoked paprika
  • 1 tablespoon tomato paste
  • 2 tablespoons white balsamic or champagne vinegar
  • 4 stems curly parsley or 6 stems flat-leaf parsley
  • 1/2 red bell pepper
  • 4-6 oz goat or Feta cheese, crumbled
  • Salad greens, preferably arugula in the mix

Directions

  1. Preheat the oven to 450 degrees. Line a quarter baking sheet with aluminum foil.
  2. Combine the lentils, the 4 cups of water and 1/2 teaspoon salt in a small saucepan over medium-high heat; once the water comes to a boil, reduce the heat to medium-low, partially cover and cook for 15 to 20 minutes, until just tender.
  3. While the lentils are cooking, scrub the potatoes well. Cut them in half, and then cut each half lengthwise into 4 wedges. Place in a mixing bowl and toss with half the oil, the onion flakes, a generous pinch of salt and the smoked paprika, until evenly coated. Pour onto the baking sheet with the oil and roast (top rack) for 20 minutes, until fork-tender and crisped.
  4. Drain the lentils in a colander. Return their empty saucepan to the stove top, over medium heat. Add the tomato paste and cook for 1 minute, stirring, then add the vinegar and remaining 2 tablespoons of oil, stirring until well blended. Remove from the heat.
  5. Rinse the parsley and shake off excess water, then coarsely chop the leaves. Cut the red bell pepper half into small dice (no seeds or ribs). Add both those ingredients to the saucepan, along with the drained lentils and toss to coat evenly. Taste, and add salt, as needed.
  6. When slightly cooled, stir in the cheese.
  7. Divide the salad greens among plates. Spoon the lentil salad over each portion. Arrange the roasted potato wedges on the salad, then drizzle them and the greens with pan juices.

From The Washington Post.

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