At the Orchard

Warm Lentil, Carrot & Potato Salad

This warm salad brightens up a spring or autumn luncheon with savory flavor. It is especially nice paired with a light vegetable soup.

Preheat oven to 375 deg. F.

Peel and slice into coins 6 medium carrots. Toss carrots with 1 tsp. olive oil and spread out on a baking sheet.

Carrots sliced into thick carrot coins

Carrots sliced into thick carrot coins

Medium chop 1 lb. creamy potatoes (we used French Red Fingerling & Adirondack Red). Toss potatoes with 1 tsp. olive oil and spread out on a baking sheet. Place potatoes and carrots into hot oven and roast 25 minutes, turning pieces over once about halfway through. Finely chop 1 onion.

Chop potatoes into a medium size

Chop potatoes into a medium size

Finely chop the onion

Finely chop the onion

Heat 2 tsp. olive oil in a small saucepan over medium heat. Saute onion for 3-5 minutes, until the onion is browning.

Saute the onions

Saute the onions

Add 1 cup washed lentils (we used black, but green and brown work equally well) and 3 cups vegetable broth. Simmer until lentils are tender and most of the broth is absorbed, about 20 minutes.

In a small bowl, whisk together 1 TB olive oil2 TB balsamic vinegar1 TB prepared mustard (we used Raye’s Winter Garden), 1/2 tsp. dried thyme1/4 tsp. salt, and 1/4 tsp. coarse ground black pepper.

Add roasted potatoes

Add roasted potatoes

Add carrots

Add carrots

Toss together cooked lentils, roasted potatoes, and roasted carrots with the dressing, mixing well to coat. Serve hot. Enjoy! Serves 4

Warm Lentil, Potato & Carrot Salad

Warm Lentil, Potato & Carrot Salad