Lentil Salad with Fresh Herbs & Potatoes
From: Ian Seddon's Cookbook
🥘 Ingredients
- Cooked Lentils 2 ½ cup
- baby red or golden potatoes 1.5-2 lb
- extra virgin olive oil 1.5-2 tbsp
- Kosher
- extra virgin olive oil ¼ cup
- medium shallots 2
- fat garlic cloves 5
- pine nuts or almonds or pistachios, chopped 0.25-0.5 cup
- medium lemons 2 tbsp
- Aleppo pepper or red pepper flakes ½ tsp
- Heaping flaky sea salt ½ tsp
- fresh soft herbs such as fresh mint 1 ½ cup
- arugula or watercress 3 cup
For a more filling dish, use 1/2 cup of the nuts. For mild heat, use just 1 tsp of Aleppo pepper (or 1/4 tsp of red pepper flakes). If you bought a large bunch of cilantro and fresh mint, use those herbs in the salad (unless you already have basil or parsley). Storage: Store the seasoned lentils separately from the herbs, arugula, and potatoes in airtight containers in the fridge for about 3 to 4 days. Mix just as much as you’ll eat right before serving as listed in step 5(d) along with the herbs. Reheat the potatoes in a hot cast iron skillet over medium heat with a touch of oil. Nutrition boost: Add more arugula than the recipe calls for, adding more lemon juice, olive oil, or salt to season as needed. For added protein, stir some hemp seeds into the lentil salad. Shortcut: Skip the Roasted Potatoes and serve the lentil salad with the bread of your choice, any cooked grains you might have in your fridge, or ready-to-eat rice or quinoa. Shortcut: Skip the lemon zest in step 5(b); add more lemon juice to taste in step 5(c).
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1Gather: Cooked Lentils . For the roasted potatoes: baby red or golden potatoes , extra virgin olive oil , Kosher salt and freshly cracked black pepper, extra virgin olive oil . For the aromatics for lentils (from vegetable prep): medium shallots , fat garlic cloves , pine nuts or almonds or pistachios, chopped , medium lemons , Aleppo pepper or red pepper flakes , Heaping flaky sea salt , 1-1 1/2 tbsp, champagne vinegar or red wine vinegar, more as needed, fresh soft herbs such as fresh mint , arugula or watercress .
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2Arrange a rack on the bottom rack of the oven. Preheat to 425ºF / 220ºC. Line a rimmed sheet pan with parchment paper.
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3Take the Cooked Lentils out of the fridge to sit out at room temperature.
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4Roast the potatoes. Slice the potatoes in half (quarters for larger ones) and add to a large bowl. Combine potatoes with the olive oil (2 tbsp for 2 lb of potatoes), 1 tsp kosher salt, and pepper to taste. Toss to combine. Spread the potatoes out, cut side down, on the sheet pan. Roast until golden brown around the edges and fork-tender, 20 to 30 minutes. While still warm, season potatoes to taste with salt/pepper.
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5While the potatoes roast, make the lentil salad and your side salad (if you’re making one).
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6Lentil salad: Heat 1/4 cup olive oil in a 12-inch (30 cm) sauté pan or frying pan over medium. Once warm but not hot, add the Aromatics for Lentils with a pinch of salt. Cook for 3 minutes, or until the shallots are just starting to get some color. Add the nuts and cook, stirring from time to time, for 4-6 minutes , or until the garlic is just turning golden brown around the edges and the nuts are toasted and nicely browned. Reduce the heat to medium-low as needed. Add the lemon zest, chili flakes, and flaky salt, and cook for 30 seconds, tossing frequently. Take off the heat immediately and pour over the lentils to stop cooking. Season the lentils with 1/2 tsp kosher salt, pepper to taste, 1 tbsp vinegar, 2 tbsp lemon juice, chopped fresh herbs, and toss well to combine. Taste, adding more salt, pepper, or vinegar as needed. Now add the arugula and toss together with tongs to just gently wilt. Season the salad with salt, pepper, or lemon if needed. TIP: If saving leftovers, don't add the herbs and arugula; mix just as much as you will eat.
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7Serve the lentil salad with Roasted Potatoes and your side salad, if you made one.