Low FODMAP Warm Lentil Potato Salad
This warm lentil and potato salad is the perfect comfort food, especially in the Fall and Winter. Ready in about 30 minutes - it's also great for meal prep. You'll feel so cozy eating this delicious dish! One batch makes 6 side servings.
Servings: 6
Ingredients
- 2 medium red-skinned potatoes
- 1 large sweet potato
- 1 can lentils rinsed
- ½ cup parsley, chopped, plus some for additional garnish
Marinade Ingredients
- 4 Tbsp olive oil divided
- 2 Tbsp red wine vinegar
- 1 Tbsp dijon mustard
- ¼ cup green onion, diced
- 1 Tbsp capers or 1 pickle (garlic-free) roughly chopped
- 1 tsp thyme
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 400° F.
- Chop potatoes and sweet potatoes into 1 inch pieces. In a large bowl, toss all potatoes with 1 tbsp olive oil. Place on a sheet pan and season with salt & pepper. Roast in the oven until fork-tender, 20-25 minutes.
- While the potatoes and sweet potatoes are cooking, prepare the marinade. In a mixing bowl, combine remaining 3 tbsp olive oil, red wine vinegar, green onion, dijon mustard, chopped capers, thyme, salt, pepper, and parsley.
- Drain and rinse the canned lentils and add them to a large bowl. Add the marinade. Mix well to coat.
- Remove the potatoes and sweet potatoes from the oven, and gently fold them into the lentil mixture. Add the parsley and mix again.
- Add a bit more parsley for garnish if desired. Enjoy!
Notes
- Want to lower the glycemic index of this recipe even more? Boil the potatoes instead of roast them! Some of the starch in the potato will leach out into the water, making them lower glycemic index!
- Want a flavour booster? Swap the parsley for fresh dill or cilantro!
- This recipe makes a great side, or served on a bed of greens with a poached egg on top! The perfect quick-lunch.