Crispy and Warm Roasted Lentil & Potato Salad with burst cherry tomatoes is a healthy vegan main dish or side. Rich in protein and iron. Gluten-free & dairy-free.
One of my most favorite ways to cook lentils is to roast them in the oven. It's a total game changer. They become super crispy, and addictively delicious. Pair them with roasted potatoes, and burst tomatoes, and you have a nourishing and satisfying meal. Meal prep this recipe for a quick weeknight dinner. It's also great for picnics and barbecues.
This dish was inspired by my Roasted Chickpea & Veggie Bowl on this site, as well as these Balsamic-Maple Roasted Veggies & Chickpeas.
- French lentils are a type of green lentil. What sets them apart is their darker color, smaller size, and firmer texture. They hold their shape better, which is why they're perfect for roasting. However, you can use any variety of green lentils for this recipe.
- Yellow potato varieties include Bintje, Charlotte, Yellow Finn, and Yukon Gold. It is a type of potato that will typically not develop a brown tone when cut as quickly as some varieties. Use yellow or red skinned potatoes for this recipe.
- Make a simple dressing from balsamic vinegar, maple syrup, and Dijon mustard for this salad. Recipe below.
See recipe card for quantities.
- Yellow potatoes - use red skinned potatoes instead
- French lentils - any variety of green lentils will work for this recipe, but French lentils hold their shape the best
- Cherry tomatoes - use grape tomatoes instead
- Parsley - substitute with fresh cilantro, thyme leaves, or oregano
For a high-protein vegan side or main, try my High-Protein Chickpea Quinoa Salad on this site. For more easy veggie bowl dinner recipes, visit my Veggie Bowls page.
Step 1: Cut the potatoes into 1-inch pieces. Optional: soak in water to cover for up to 1 hour. Drain and pat dry. Preheat the oven to 400ºF. Toss the potatoes with spices and olive oil. Place them on a nonstick baking sheet in a single layer.
Step 2: Cook the lentils until al dente. Drain and pat dry. Toss them with seasoning and olive oil. Place on a rimmed nonstick baking sheet in a single layer.
Step 3: Toss the halved cherry or grape tomatoes in garlic, Italian seasoning, and olive oil. Transfer them to a rimmed nonstick baking sheet in a single layer.
Step 4: Roast the potatoes, lentils, and tomatoes for about 30 minutes, or until golden brown. Toss them after 15 minutes. Remove the potatoes once they are fork tender, the lentils once crispy, and the tomatoes once they have burst.
💡 Expert Tips
- Make sure to use rimmed baking sheets for the lentils and tomatoes, or they might spill.
- Make sure to spread the veggies in a single layer so they roast and brown evenly. If they are too close together, they will steam and not brown. The cooking times may vary. Remove the potatoes once they are golden brown and fork tender, the lentils when crispy, and the tomatoes once they burst and brown.
- Storage: The roasted veggies can either be combined and dressed to make a Warm Roasted Lentil & Potato Salad, or enjoyed separately as side dishes. Refrigerate any leftover salad in an airtight container for up to 4 days. Or refrigerate the lentils, potatoes, and tomatoes in separate airtight containers for up to 5 days.
🙋🏽♀️ Recipe FAQs
Yes! This warm salad also tastes great chilled. Cook and dress the salad, and refrigerate in an airtight container until you are ready to eat it. Or you can mix the veggies and dress them right before serving.
Lentils are an excellent source of plant-based protein, fiber, and iron. This dish is a good source of carbohydrates, protein, and heart healthy fats.
Toss the tomatoes and lentils with a drizzle of balsamic vinegar instead of oil for roasting. Air fry the potatoes. This way you can skip the olive oil.
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Warm Roasted Lentil & Potato Salad
- 2 large yellow or red skinned potatoes cut into 1-inch pieces (about 8 ounces)
- ⅔ cup French lentils or green lentils, rinsed (about 1 ½ cups cooked)
- 3 tablespoons olive oil plus more for drizzling
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper to taste
- ⅛ teaspoon paprika
- 16 ounces cherry tomatoes or grape tomatoes, halved
- 2 garlic cloves minced
- ½ teaspoon Italian seasoning
- ¼ cup chopped fresh parsley or fresh herbs
Optional for dressing:
- 1 tablespoon balsamic vinegar
- 1 ½ teaspoons maple syrup
- 1 teaspoon Dijon mustard
- Soak potatoes (optional): If time allows, soak the potatoes in water to cover for up to 1 hour to remove excess starch. Drain, and dry them between layers of a paper or kitchen towel.
- Preheat the oven to 400ºF.
- Cook the lentils according to the directions on the packet until al dente. Do not overcook them or they will be mushy. Drain, and place them on a paper towel or dish towel and gently pat dry.
- Season lentils: Transfer the lentils, 1 ½ teaspoons olive oil, ½ teaspoon garlic powder, onion powder, and salt to taste to a medium bowl. Mix gently to combine. Place the lentils on a large nonstick rimmed baking sheet in an single layer. Set aside.
- Season tomatoes: Transfer the tomatoes to a large bowl. Add 2 tablespoons olive oil, minced garlic, Italian seasoning, and salt and pepper to taste. Toss to coat evenly. Place the tomatoes on a large rimmed nonstick baking sheet in a single layer. Set aside.
- Season potatoes: Transfer the potatoes to a medium bowl. Add 1 ½ teaspoons olive oil, ¼ teaspoon garlic powder, paprika, and salt and pepper to taste. Toss to coat evenly. Place them on a large nonstick baking sheet in a single layer.
- Roast: Place the potatoes, tomatoes, and lentils in the oven and roast for about 30 minutes, or until golden brown. Toss after 15 minutes so they cook evenly. Remove the potatoes once they are fork tender and golden. Remove the lentils once crispy, and the tomatoes once they have burst and are golden brown. Set aside to cool for about 5 minutes.
- Make dressing: Mix the balsamic vinegar, maple syrup, and Dijon, if using.
- For serving: Serve separately as sides. Or transfer the potatoes, lentils, and tomatoes to a large bowl. Add the desired amount of the balsamic maple dressing, or your choice of dressing. Mix well to combine. Serve warm or chilled.
- You can peel the potatoes if preferred, but the skin is rich in nutrients so I tend to leave them skinned.
- Soaking the potatoes removes excess starch and gets them crispier in the oven. Dry them well before seasoning.
- Place the lentils, tomatoes, and potatoes in a single layer for baking so they cook and brown evenly.
- Toss with the balsamic dressing, or your choice of dressing, for serving. Or serve as is.
- Storage: Refrigerate separately, or together as a salad, in an airtight container for up to 4 days. Serve warm or chilled.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Gorgeous recipe!! Just prepped it for lunch tomorrow. Beautiful colours and delightful taste. Love the ease of pantry ingredients. Thank you!!
So glad you enjoyed it. Thanks for leaving a comment.
Roasted lentils, potatoes and tomatoes all in one dish! What a combination!
Love it, love it!
Plus, it's nutrient loaded! Enjoy!
Easy, fresh and delicious. The hearty lentil and potato combo make it a complete meal. Perfect for summer evenings!
Potatoes are very satisfying with the lentils! Enjoy. Thank you!