French Lentil Salad with Potatoes, Cucumber, Olives – an Ageless Diet™ Recipe

Perfect salad for late summer when there’s a bounty of potatoes and cucumbers, but this salad will work well any season. This one is chock full of protein, fiber, and good flavors. This salad is a meal for 4 or a great side dish for 6. If it’s summer, I’d serve this with a big plate of fresh tomatoes and basil, drizzled with olive oil. 

French Lentil Salad with Potatoes, Cucumber, Olives
Serves 4
A simple and delicious late summer or early autumn salad. Served room temperature, it's a wonderful main dish or complement to grass-fed beef or lamb or pasture-raised chicken.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 cups French lentils
  2. 2 cloves garlic, smashed
  3. 2 bay leaves
  4. 1 pound of small fingerling potatoes, scrubbed
  5. 2 tablespoons whole-grain mustard
  6. Sea salt
  7. Juice from 1 lemon
  8. 2 tablespoons apple cider vinegar vinegar
  9. 1/3 cup extra-virgin olive oil
  10. 1 large cucumber, chopped into 1/2-inch pieces
  11. 1 cup pitted Niçoise olives, roughly chopped
  12. 1 cup loosely packed fresh mint, roughly chopped
  13. 3/4 cup goat milk feta cheese
Instructions
  1. Put the lentils, garlic, and bay leaves in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook until tender but firm, about 12-15 minutes. Drain the water and remove the garlic and bay leaves.
  2. Preheat oven or toaster oven to 400°F.
  3. Toss potatoes in a medium bowl with a tablespoon of olive oil. Sprinkle generously with sea salt, and arrange potatoes in a single layer in a pan.
  4. Roast until they are golden on the outside and tender when pierced with a sharp knife, about 20-25 minutes. Allow to cool.
  5. While the lentils and potatoes are cooling, make the vinaigrette. In a small bowl, whisk together the mustard, 1/2 teaspoon salt, lemon juice, olive oil, and vinegar.
  6. Put the lentils, potatoes cucumbers, olives, and mint in a large bowl. Gently stir until ingredients are combined.
  7. Pour over the vinaigrette and gently toss, making sure dressing is evenly distributed.
  8. Sprinkle the feta over the dish.
Notes
  1. If you're doing the Ageless Diet Reset, skip the feta. And, if you are eating feta, make sure it's goat milk feta. It's easier to digest. You can jazz up this salad with tomatoes or any other fresh herb you love. You could also top with a grilled meat of your choice.
Adapted from Sarah Crowder
Adapted from Sarah Crowder
http://www.happinessseries.com/
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Filed Under: Ageless Diet™Recipes

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About the Author: Tania Van Pelt is the creator of Happiness Series. She is a writer and content creator, working in film, tv, and online. She wrote the popular lifestyle book "Ageless Diet," published in late 2015. And she is currently working on her next book. She also developed a sitcom pilot set in the restaurant business called "Employees Only TV" and is developing another web series comedy about Denver.

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