Roasted New Potato and Asparagus Lentil Salad [vegan] [gluten free]

Hearty and filling, this Roasted New Potato and Asparagus Lentil Salad is great on its own or as a side dish.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

Prep Time 5

Cook Time 40

Total Time 45

Course Salads

Cuisine English

Servings people

Calories 388 kcal

Equipment

oven tray

saucepan

mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

1 kg Tesco Jersey Royal New Potatoes
150 g puy lentils
250 g bunch of asparagus
3 Tbsp vegetable oil
1 generous handful chopped spinach leaves
6 sundried tomatoes in oil - roughly chopped

FOR THE DRESSING:

1 garlic clove
1/2 tsp of salt
2 tsp wholegrain mustard
4 Tbsp extra virgin olive oil
3 Tbsp lemon juice
1 shallot
2 Tbsp chopped dill

Instructions

Preheat the oven to 220°C/ Fan 200°C / 425°F/ Gas 7.
Cut potatoes lengthwise into halves or quarters depending on their size. Toss in 3 Tbsp of vegetable oil and place on a tray, in the oven for 40mins.
Heat some water in a saucepan. When the water is boiling, add the lentils and cook for 10-15mins until soft (they should still have a bite). When done drain the lentils and set aside in a large salad bowl.
Snap off the tougher ends of the asparagus and discard. Chop the rest of the asparagus in thirds. 10 to 15 mins before the end of the potatoes cooking time, add the asparagus to the oven tray to roast.
Make the dressing while the vegetables are cooking. Crush garlic in a bowl. Add salt and grind to a paste. Add mustard, olive oil, lemon juice, finely chopped shallot and dill.
When the vegetables are cooked, add them to the lentils. Toss together with the dressing. Leave everything to cool for 5 mins, then add the chopped spinach leaves and sundried tomatoes. Toss again until everything is well mixed together. Serve warm or at room temperature.

Nutrition

Serving: 250gCalories: 388kcalCarbohydrates: 48gProtein: 11gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 237mgPotassium: 861mgFiber: 13gSugar: 3gVitamin A: 385IUVitamin C: 43mgCalcium: 52mgIron: 4mg

Find this recipe online:

Roasted New Potato and Asparagus Lentil Salad [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/roasted-new-potato-and-asparagus-lentil-salad-vegan-gluten-free/