Lily @ Kale & Caramel (blog)

Recipe by

Lily @ Kale & Caramel (blog)

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Crispy Lentil & Smashed Potato Sheet Pan Dinner

Prep Time: 10 Minutes

Total time: 1 Hour 15 Minutes

Servings: N/A

Lily Diamon is a blogger based in Los Angeles - she loves discovering the foods that naturally thrive on the land where she lives (which has included places like San Francisco, New Haven, Michigan, France, and Maui). You can read the full blog post from this recipe by visiting KaleandCaramel.com

Lily @ Kale & Caramel (blog)

Recipe by

Lily @ Kale & Caramel (blog)

View All

Ingredients

Directions

Nutrition

Ingredients

    1.5 lbs (750 g) fingerling potatoes

    1 cup (250 mL) French green lentils, or lentil of choice

    4 cups (1 L) vegetable broth

    2 garlic cloves, peeled and smashed

    2 bay leaves

    1/4 cup + 1 Tbsp (75 mL) olive oil

    to taste, freshly cracked pepper

    1 cup (250 mL) plain Greek yogurt

    1/4 teaspoon (1 mL) sea salt

    Lemon Herb Sauce:

    1 cup (250 mL) fresh parsley leaves minced

    1/2 cup (125 mL) minced chives

    smashed garlic from cooked lentils

    1/2 cup (125 mL) olive oil

    half lemon, juiced

    1/2 teaspoon (2 mL) sea salt


Directions

  1. Preheat oven to 400ºF (200ºC) and line two baking sheets with parchment paper. Set aside.
  2. Wash and rinse the lentils and potatoes. Place in a large pot with the broth, garlic, and bay leaves. Bring to a boil. Reduce heat to low and cover. Let simmer for 20-25 minutes, or until the potatoes are fork tender and the lentils are cooked through.
  3. Once cooked, drain in a fine mesh strainer, fishing out the potatoes from the lentils. Remove the bay leaves and the smashed garlic cloves, and reserve the garlic to use in the sauce.
  4. Arrange the potatoes evenly across one of the parchment-lined baking sheets, and use the back of a large spoon to smash each one down. Sprinkle 1 cup (250 mL) of cooked lentils over the top of the potatoes. Drizzle them with 1/4 cup (60 mL) olive oil, coating all potato surfaces as evenly as possible.
  5. Place the remaining lentils in a single layer on the second baking sheet, and drizzle with 1 Tbsp (15 mL) or more of olive oil, and sprinkle with cracked black pepper.
  6. Place baking sheets in the oven, with the potatoes on the top if you are using two racks.
  7. Roast lentils for 27-30 minutes, stirring and turning them halfway through, until they are dry and crispy.
  8. Roast potatoes and lentils for 40-45 minutes, until potatoes are golden brown and sizzling.
  9. While potatoes and lentils cook, make the sauce. In a medium bowl, mix the minced herbs, garlic from the lentils, olive oil, lemon, and sea salt vigorously to blend into a sauce. Set aside.
  10. In a small bowl, mix the Greek yogurt and sea salt and set aside.
  11. Once potatoes and lentils are roasted, top each potato with dollops of yogurt, drizzle with the herb sauce, and sprinkle generously with crispy lentils.