Monday, March 29, 2010

french lentil potato salad

although the food network show 'diners, drive-ins dives' isn't exactly vegan-friendly, it was the inspiration behind this recipe.  i saw an episode where guy visited a french bistro and the chef made this lentil dressing from dijon mustard, red wine vinegar and soybean oil.  as soon as i saw that dressing, my heart felt all aflutter - i think that flavor combo was put on this earth just for me.  :)  i've made tangy lentil salads before, so i wanted to try something completely new.  it's a perfect early spring recipe - not too heavy, but still warming and savory.  i think it would make a great holiday side dish.

  • 4 small yukon gold potatoes
  • 10 stalks of asparagus
  • 3/4 cup french green lentils
  • 2 tablespoons olive olive oil
  • 1/2 tablespoon rosemary
  • 2 tablespoons dijon mustard
  • 2 tablespoons red wine vinegar
  • 2 tablespoons soybean oil
the first step it to start cooking the lentils - 1/3 cup dry will make about 3/4 cup cooked.  bring them to a boil and then let simmer.  as they are cooking, dice up the potatoes into cubes and lay on a cookie sheet covered in foil.  drizzle them with one tablespoon of olive oil and and sprinkle on the rosemary.   toss the potatoes around, making sure they are covered with the oil and rosemary mix.  place in the oven at 375°f for 15 minutes, then flip and bake for another 15 minutes.

cut about 2 inches off the tops of the asparagus stalks, and then halve those again. pull the cookie sheet out and scoot the potatoes to one side.  toss the asparagus cuts in the other tablespoon of olive oil and place on the other end of the cookie sheet.  pop back in the oven for another 15 minutes.  the potatoes will likely still need some browning up, so put them back in the oven as well.  if they are are too crispy or in danger of burning, remove them when you cook the asparagus. 

the lentils should finish up cooking after the asparagus has been in for a bit.  drain them and set aside.  in a jar, or dressing shaker, mix up the soybean oil, red wine vinegar and dijon mustard.  when the asparagus is done, combine them with the potatoes and lentils and gently toss in the dijon dressing. 

makes about 3 side dish servings.


Mihl said...

Sometimes I wish we could watch food network over hee. Sounds like a great place for inspiration. Lentil and potato salad sounds absolutely wonderful!

VivaciousVegan said...

This is a fantastic Easter recipe!!

Anonymous said...

I love lentil salads, and potato salads, so this is like a marriage of some of my favourite things! Yum.

jessy said...

i totally forgot about your tangy lentil salad, miss v. - i'm gonna have to make that in addition to your french lentil potato salad. i loooove lentils and of course i adore potatoes, so this is a combination of yumminess, indeed! we always have lentils and potatoes in the house, too. yay!

p.s. - i'm making your mock meat loaf tonight for dinner and i can't wait!!!!!

veggievixen said...


also this looks really good.

HayMarket8 said...

Lentils? Asparagus? Potato? I am sure that is yummy! You could dip all those ingredients in sand I and would still eat them!

Bianca said...

That does sound delicious! I love any combo of red wine vinegar or Dijon. That Guy Fieri guy gives me the creeps though...

Lauren said...

This looks awesome! I am totally making it! :)

Allison, The Busy (Happy!) Vegan said...

This is PERFECT timing. I was just browsing to find some food to serve for Easter, and this is it!!

VivaciousVegan said...

Miss V, Thanks for leaving such a nice comment on my blog, it was so sweet and made me smile!!!

The Voracious Vegan said...

OH YUM! I love lentils and I love potatoes but I've never thought to combine them. This looks exceptionally delicious, thanks for the inspiration!