Roasted Purple Potato Black Lentil Salad with Cilantro Pesto Vinaigrette

This rustic Roasted Purple Potato Black Lentil Salad with Cilantro Pesto Vinaigrette is extremely flavorful and satisfying.  It makes a great side dish and is filling enough to be a meal all by itself!

I have been thinking a lot about what is going on in the world lately and how it is affecting people’s moods.   It is so easy to get caught up in all the craziness that is going on, which makes it hard to see all the good that goes on.  I know that I cannot control what is happening in the world and that it can be challenging to stay in the mindset of gratitude and positive thinking while being inundated with all the world’s problems.  I know that I have to take responsibility for my own thoughts, feelings and actions.  This is not always easy to achieve and it takes a lot of practice.  Did you know that there is scientific proof that you can change your brain with the repetition of thoughts?

  I read a great article on the topic and one thing it said was “If we can hold a thought long enough and with conscious attention, according to the Quantum Zeno Effect, we can permanently alter our state of mind.”  I am a firm believer in the idea of what I continue to focus on, think about and feel is what I will continue to draw into my reality.  I have made it my mission to focus on my creativity, inspiration and sending out love to all because that is what I want to bring into my life.  So far, this has worked for me.
It isn’t that I don’t care about what is going on. In fact, it is quite the opposite.  I feel that if I were to engage in all the drama of the world, I would become depressed, angry and overwhelmed. What do you find yourself continually focusing on? Is it positive or negative?  Is it helping you or hindering you?

This salad goes great with a nice red Rioja, Pinot Noir, Pinot Gris, white Rioja, or a Sauvignon Blanc.

 

 

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Black Lentil Roasted Purple Potatoes Salad - CaliZona

6 – 8 servings

Ingredients

• 1 lb. Purple Potatoes - 1/2 inch cubes - recipe below
• 3 Cups Black Lentils - cooked - recipe below
• 1/2 Fennel Bulb  –  thinly sliced
• 1/4 Cup Fennel Stalks - thinly sliced
• 1 Carrot – matchsticks or shredded
• 1/2 Cup Red Cabbage – sliced or minced
• 1/2 Cup Cilantro - roughly chopped

Roasted Potatoes

• 1 lb. Purple Potatoes -1/2 inch cubes
• 1  Tablespoon Extra Virgin Olive Oil
• 1 Clove Garlic – minced
• 1/2 Teaspoon Sea Salt

Lentils

• 1 1/2 Cups Black Lentils – dry
• 5 Cups Filtered Water
• 1 Vegetable Bouillon Cube - low or unsalted
• 1/2 Teaspoon Sea Salt

Vinaigrette

• 1 1/2 Cups Cilantro Leaves
• 1/2 Cup Raw Walnuts
• 1/2 Cup Asiago Cheese – finely shredded
• 1/4 Cup + 2 Tablespoons Extra Virgin Olive Oil
• 1 Cloves Garlic - minced
• 3 Tablespoons Lemon Juice – fresh squeezed
• 3  Tablespoons Champagne Vinegar
• 3/4  Teaspoon Salt - or to taste

Instructions

Potatoes

1. Line a baking sheet with parchment paper.
2. Place the oven rack in the middle of the oven.
3. Wash the potatoes.
4. Add water to a large bowl.
5. Dice the potatoes then place them in the bowl of water for a couple of minutes to remove excess starch.
6. Drain the water and save the bowl for later.
7. Add a couple of inches of water to a large pot with a steam rack inside.
8. Add the potatoes onto the steam rack, cover and bring to a boil then turn down to medium-high heat. Cook for 10 minutes.
9. Turn the oven on to broil.
10. Add the olive oil, salt and pepper to the bowl.
11. Drain the potatoes and dump them into the bowl and carefully stir to coat the potatoes with the oil.
12. Spread them out in a single layer on the parchment-lined baking sheet and let cool. This will help them become crispier.
13. Place in the oven.
14. Set a timer for 10 minutes and then stir the potatoes.
15. Set the timer for 10 more minutes and stir. Check and see if they are brown enough for you or set the timer for 5 minutes. A total of 20 to 25 minutes or until nice and golden brown.

Lentils

1. While potatoes are cooking, sort lentils to make sure there are no rocks then rinse and drain.
2. Add the lentils and water in a medium pot and bring to a boil, then reduce to medium-low and simmer.
3. Cook until just tender approx. 15 – 20 minutes, you don’t want them too soft or they will be mushy, so check them at 15 minutes.
4. While the lentils are cooking start the vinaigrette.
5. When the lentils are done, drain them into a mesh colander, rinse with water to help them cool down and allow them to cool to room temperature.

Vinaigrette

1. Pick the leaves off of the cilantro stems, finely shred the cheese, measure the cilantro, walnuts, garlic, olive oil, salt and put them into a food processor.
2. Turn the processor on, then pour in the lemon juice and vinegar until smooth.
3. Once the lentils are cool, mix them into the vinaigrette.

Veggies

1. Cut the stalks off the fennel and cut in half then cut out the core.  Slice as thin as you can then add them to the lentils.  Thinly slice the fennel stalks and add to lentils.
2. Add the carrot and cabbage then add to lentils.
3. Mix well and top with the potatoes.

Health benefits:

Lentils have extremely high levels of soluble fiber and a good amount of insoluble fiber.  They have cholesterol-lowering fiber which helps stabilize blood sugar levels giving you a steady stream of energy.  A half-cup provides about a third of the daily requirements.  Not only is the fiber good for your heart, but the amount of folate and magnesium is also very beneficial for cardiovascular health.  Lentils provide a steady stream of glucose to your brain.  Glucose is a sugar and a key source of energy for the cells in the body and it is the only fuel your brain can use.  The high fiber regulates the release of glucose, providing a steady stream of fuel that powers your brain cells and is a key component in keeping your brain healthy.  Lentils are loaded with an impressive amount of blood-fortifying iron and when paired with food containing vitamin C, the iron is enhanced, which in turn increases your energy.  They are truly a nutritional fountain of youth.  Lentils originated in Southwestern Asia along the Indus River have been eaten for over 8000 years.  years.

Purple potatoes are originally from their origins in Peru and Bolivia.  They contain 4 times as many antioxidants as Russet potatoes. The deep blue or purple color produces a flavonoid antioxidant called anthocyanin which helps boost the immune system, the same that can be found in blueberries, blood oranges,  pomegranates and black rice.  They are high in potassium and have anti-inflammatory properties.  Purple potatoes have a high concentration of phytochemicals and one called chlorogenic acid and have been linked to lowering blood pressure.  They are also a good source of complex carbohydrates, vitamin C, folic acid and iron.

Cilantro is an extreme anti-oxidant immune-booster that helps detoxify the body by loosening them from the tissue, binding to and pulling out toxins and heavy metals.  It helps promote healthy liver function and is an overall digestive aid.  It is a powerful anti-inflammatory that may help symptoms of arthritis and joint pain. Cilantro can lower bad cholesterol levels and increase good cholesterol levels.  It also helps with insulin secretion and lowers blood sugar. It is rich in essential oils, vitamins and is one of the richest herbal sources for vitamin K and dietary fiber. It is also an excellent source of omega-3, omega-6 fatty acids and calcium.