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Roasted French lentils, potato bites, and grape tomatoes with a creamy vegan dressing in a white bowl, garnished with chopped parsley.
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5 from 6 votes

Warm Roasted Lentil & Potato Salad

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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main, Salad, Side Dish
Cuisine: Vegan
Servings: 3 people
Calories: 324kcal


  • 2 large yellow or red skinned potatoes cut into 1-inch pieces (about 8 ounces)
  • 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
  • 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.


Calories: 324kcal | Carbohydrates: 35g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 37mg | Potassium: 267mg | Fiber: 14g | Sugar: 6g | Vitamin A: 878IU | Vitamin C: 30mg | Calcium: 61mg | Iron: 4mg