Potato Lentils Medley made with a simple dijon dressing
“NO EXOTIC SPICES REQUIRED!” That is the phrase I am shouting from the cyber rooftops! This is the least complicated medley recipe you will ever make. Simple ingredients found in any kitchen is all that is required to make this delicious lunch recipe. The sore throat from all this shouting is totally worth it, if you make this recipe for lunch!
Lately, I feel like I have had too many salads on my blog. There was the sweet kale salad, then came the spinach salad on a bagel and finally, the delightful bread salad!
So, I figured I should have a nice wholesome meal that is both filling and tasty! Lentils are always my go to recipe when I need something substantial. They are always a great source of protein for vegans and vegetarians, therefore, I can never go wrong with using them in a recipe
It is true that I cannot resist potatoes and that is why I put some comfort food into this recipe. Originally, I had thought of using sweet potatoes but that didn’t turn out so good. Red potatoes and lentils are best friends. I made that discovery when I made my lentil curry in a slow cooker.
A simple dijon and agave dressing brings all the ingredients together. There are no exotic spices or complicated cooking methods required to make this potato lentils medley. Boiling the potatoes and lentils is the only time consuming task. The best thing I found was to put the lentils into a slow cooker and let them cook overnight. If you prefer to boil the lentils, follow the method outlined here by The Kitchn. They do a great job of outlining the steps of making non-mushy lentils on the stove.
What do you think about lentils?
A Simple Potato Lentils Meal
1) Cook 1/2 cup of lentils. You can put it into a slow cooker or you can cook them on the stove
2) Take 3 medium sized red potatoes and wash them thoroughly. Boil the potatoes on the stove using Better Home and Garden’s method.
3) While the potatoes are cooking, cut about a 1/4 of an red onion into julienne style pieces
4) Take 2 firm vine-ripened tomatoes and cut them into bite sized pieces. I get about 12 pieces from 1 tomato.
5) Set the tomatoes and onions aside. In a small bowl, add 1/4 cup of dijon mustard, 1 tsp of extra virgin olive oil and 2 Tbsp of agave. Mix it well using a whisk
6) Once the potatoes have been boiled and had a chance to cool down, remove the skin from them. Cut them into large pieces. I get about 8-10 pieces per potato
7) In a small pan, add 2 Tbsp of extra virgin olive oil. Warm the oil on low heat
8) After 30 seconds, add the onions and saute until they are brown.
9) Add the tomatoes and gently stir. Set the heat to medium and cook them for 5 minutes. The tomatoes’ skin should start to wrinkle
10) Add the lentils and stir gently.
11) Add the potatoes and 1/2 tsp of salt.
12) Add the dijon mustard dressing to the pan and mix well
Garnish with cilantro and serve immediately. This potato lentil medley is best when it is still hot