In a healthy diet, legumes are essential. So why not cook them even in summer? Lentil salad with potatoes, served with bread—preferably homemade—makes for a healthy and tasty main dish, or you can serve it as a cold first course. You can always change it up by adding or substituting ingredients.
This version with potatoes is one of those simple recipes I often make when I want something fresh but nutritious. It’s perfect to serve on warmer days, when you don’t feel like turning on the stove too much but don’t want to give up a complete plate. Lentils pair very well with potatoes and vegetables, creating a balanced and truly pleasant mix of flavors.
I also find it very convenient to prepare in advance: just let it rest a little in the refrigerator and it becomes even more flavorful. Furthermore, it’s a very versatile recipe because you can enrich it with whatever you have at home, such as tuna, cubed cheeses, or other seasonal vegetables.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for the Lentil and Potato Salad
- 1 cup dry lentils (or about 18 oz (500 g) canned lentils)
- 2 potatoes
- 2 carrots
- 7 oz cherry tomatoes (about 7 oz (≈200 g))
- 1/2 cup giardiniera (mixed pickled vegetables)
- 1/2 cup marinated artichoke hearts (in oil)
- 3.5 oz pitted olives (black and/or green)
- 1 bunch chopped parsley
- 1 lemon (juice of 1 lemon)
- to taste extra virgin olive oil
- to taste salt
Preparation: LENTIL SALAD WITH POTATOES
Cook the lentils following the instructions on the package. Add salt a few minutes before the end of cooking.
Rinse them under cold running water, drain them and let them cool in a colander. (If you use canned lentils, put them in a colander and rinse under running water to remove all the canning liquid, then drain them).
Peel the potatoes and cut them into cubes.
Wash the carrots (if they are not very fresh, peel them) and cut them into small cubes.
In a small pot of boiling salted water, boil the potatoes and carrots (they will take about 5 minutes), taking care not to overcook them.
When the potatoes and carrots are cooked, rinse them under cold running water, drain them and let them cool.
Place the lentils in a large bowl, add the potatoes, carrots, cherry tomatoes cut into pieces, the olives halved, the giardiniera and the artichokes cut into pieces, and the chopped parsley. If necessary adjust the salt, dress with a drizzle of extra virgin olive oil and the juice of 1 lemon; mix well.
Serve the lentil and potato salad at room temperature or, if you prefer, refrigerate it until serving time.
Notes
If you enjoyed this recipe you might also like the Greek-style rice salad, the Couscous with vegetables, or the Big salad with mozzarella.
FAQ (Questions and Answers)
Can I use canned lentils?
Yes. Just rinse them well under running water to remove the preserving liquid and they are ready to use.
How can I store the lentil salad?
You can store it in the refrigerator in an airtight container for 2-3 days.
Can I prepare it in advance?
Yes, it’s a perfect recipe to prepare in advance.
Can it be served cold?
Yes, it’s great both at room temperature and cold, especially on hotter days.
Can I add other ingredients?
Yes. You can enrich it with tuna, cubed cheeses, hard-boiled eggs, or other seasonal vegetables.
Is it suitable for a vegetarian diet?
Yes, this salad is completely vegetarian and very nourishing thanks to the legumes.
Can I replace the lemon juice?
Yes, you can use a little white wine vinegar or apple cider vinegar, according to your taste.
