Easy Lentil Potato Medley made with a simple Dijon dressing is really easy to make because it takes only a few ingredients. It is a protein rich recipe that is perfect for vegans.


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 lentil potato recipe for lunch!

front view of a copper bowl filled with lentil meal

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!

They are all delicious, but, it was time to make something a little more hearty.

Nothing says hearty quite like lentil potato together in a Dijon sauce.  This recipe is so filling that you can eat it for lunch and not worry about feeling hungry until dinner time.

top view of a copper bowl filled with lentil and potato meal

Lentils are always my go to recipe when I need something substantial.  They are always a great source of vegan protein for both vegans and vegetarians, so, I can never go wrong with them.

This lentil potato recipe is my go-to recipe for when I need a protein meal.

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.

top view of a copper bowl filled with potato, lentil meal

A simple dijon and agave dressing brings all the ingredients together.  Its basically like a honey dijon mustard but I used agave instead of honey.

There are no exotic spices or complicated cooking methods required to make this lentil potato 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.  Can you believe that there is a site called lentils.org?  That site has tons of useful information about lentils, including different ways to cook lentils

I recently discovered that the lentils are really easy to cook in the Instant Pot. They are ready in just 10 minutes and delicious when cooked with Mediterranean flavors

They do a great job of outlining the steps of making non-mushy lentils on the stove.

This Lentil Potato Medley is my favorite protein recipe.  What’s your favorite vegan protein recipe?

front view of a copper bowl filled with potato, lentil meal

Potato Lentils Medley With Dijon Dressing

Lentil and potatoes in a sweet Dijon mustard sauce
Go Ahead, Rate it now!
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Lunch
Cuisine American
Servings 2 people
Calories 650 kcal


For the Meal

  • 1/2 cup lentils
  • 3 red potatoes medium sized
  • 1/4 red onion Julienned
  • 2 vine-ripened tomatoes Firm, cut into cubes
  • 2 Tbsp extra virgin olive oil. or coconut oil
  • 1/2 tsp salt Optional
  • Cilantro for garnish Optional
  • Water to boil the lentils and tomatoes

For the dressing


  • Cook 1/2 cup of lentils. You can put it into a slow cooker or you can cook them on the stove
  • Take 3 medium sized red potatoes and wash them thoroughly. Boil the potatoes on the stove using Better Home and Garden’s method.
  • While the potatoes are cooking, cut about a 1/4 of an red onion into julienne style pieces
  • Take 2 firm vine-ripened tomatoes and cut them into bite sized pieces. I get about 12 pieces from 1 tomato.
  • 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
  • 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
  • In a small pan, add 2 Tbsp of extra virgin olive oil. Warm the oil on low heat
  • After 30 seconds, add the onions and saute until they are brown.
  • Add the tomatoes and gently stir. Set the heat to medium and cook them for 5 minutes. The tomatoes’ skin should start to wrinkle
    Closeup of tomatoes put into the pan - Lentil Potato Medley
  • Add the lentils and stir gently
    Closeup of Lentils put into the pan - Lentil Potato Medley
  • Add the potatoes and 1/2 tsp of salt.
    Closeup of Potatoes put into the pan - Lentil Potato Medley
  • 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



Calories: 650kcalCarbohydrates: 103gProtein: 21gFat: 18gSaturated Fat: 2gSodium: 1002mgPotassium: 2266mgFiber: 22gSugar: 23gVitamin A: 1025IUVitamin C: 47.9mgCalcium: 89mgIron: 6.8mg
Keyword vegan potato recipes, vegan protein recipes, vegan sides
Tried this recipe?Let us know how it was!

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  1. I love your salads, but I also could use a hearty dish like this too! I don’t cook lentils enough and I should. They’re so good and are really filling. Pinning so I can try later.

  2. I just love lentils and am always looking for a new way to enjoy them. Their earthy flavor is so delicious & I love how you’ve added the potatoes. Such a filling and satisfying meal! Beautiful, mouthwatering pictures too!!!