autumn holiday food lunchbox quick + easy salad side dish vegan

Apple Dressed Lentil Potato Salad

November 15, 2011

Apple Dressed Lentil Potato Salad

I know what this looks like, another salad recipe right. And yes it is something like that but, also something a little more. This is a delicious veggie dish that can be served a number of ways. Try serving tossed together either as a warm or chilled lentil potato salad. Or serve layered on individual plates for a complete and tasty meal.

The lentils are gently simmered with fresh apple juice, dried cranberries and basil for a subtle sweet/savoury kick. Accompanied with steamed new potatoes and the crisp crunch of snow peas, celery and radish; it’s a potato salad recipe with a little twist.

I love the colour and flavour combo here and it may seem a little early but I see this dish as a perfect addition to a veggie Christmas menu or simply when entertaining. Full of delicious and healthy ingredients this beautiful vegetarian lentil potato salad recipe is sure to please.

Apple Dressed Lentil Potato Salad

Preparation time 35mins // Serves 4 as a main ~ 4-6 as a side

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  • 560g (1lb) new potatoes, scrubbed & larger ones halved
  • 2 tbs olive oil
  • 1 garlic clove, minced
  • 1 cup of brown lentils (cooked or tinned)
  • 1 cup fresh apple juice
  • ¼ cup unsweetened dried cranberries
  • ½ cup torn fresh basil leaves
  • 150g (5oz) snowpeas
  • 2 celery stalks
  • 3 radishes

Steam the potatoes for about 5-8 minutes until just tender. If serving warm keep the potatoes warm until ready to assemble otherwise allow to cool.

Meanwhile slice the celery and snowpeas into super thin batons and slice the radish into thin rounds. Toss and set aside.

Heat the olive oil over a medium heat in a deep frying pan. Add the garlic and cook for 1 minute, add the lentils and toss in the garlic and oil for a further few minutes.

Add the apple juice and dried cranberries and bring to a gentle simmer. Allow to reduce by about half simmering over a gentle heat and stirring occasionally. Once reduced remove from the heat and stir through the torn basil leaves.

If serving warm as a main meal arrange the crunchy salad greens on individual plates, top with a few potatoes and drizzle over the lentil dressing.

Alternatively serve as a warm or chilled potato salad. Arrange the tossed crunchy greens on a large serving dish, top with potatoes and spoon over lentil mixture.

A delicious combination of flavours and textures creating a super yummy veggie meal for everyone to enjoy!!

Apple Dressed Lentil Potato Salad/p>

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  • Tamara November 16, 2011 at 9:55 am

    I made the original Donna Hay recipe that inspired you to make this in my pre-veggie days and it was really yum, so I can’t wait to try the veggie version now!

    Thanks Trudy, I will be making this very soon!

  • Erin @ she cooks, she gardens November 16, 2011 at 12:40 pm

    Yum, sounds divine!

  • sally November 17, 2011 at 1:37 am

    Looks like the perfect dish for a veggie holiday meal! I don’t think I can wait till the holidays to make it though.

  • Rivki Locker November 17, 2011 at 1:52 am

    You can NEVER have too many salads. I love the use of apple cider with the lentils. This is definitely getting bookmarked.

  • Jennifer (Delicieux) November 17, 2011 at 3:38 pm

    This looks gorgeous Trudy. I love that it has lots of different textures. I also love the idea of cooking the lentils in apple juice. I will have to try this.

  • Eva November 19, 2011 at 7:44 pm

    This looks so delicious. Can’t wait to try :-)

    And let me add – I LOVE your site. Your recipes are so inspirational and makes it so easy to be a veggie. Thank you for the time and effort you put in, to make mine and other peoples cooking easier. You rock!

  • Hann July 16, 2012 at 8:27 pm

    Great recipe.
    I made this for my meat eating friends and they couldn’t get enough!
    Love it.