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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.