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Belgian-Style Pickled Lentil Potato Salad

This vibrant dish combines roasted potatoes and protein-packed lentils, finished with quick-pickled vegetables for a fresh, tangy flavor.

Main
Prep 20m · Cook 40m · Total 1h
12 ingredients

Drawing from Belgium's love for hearty potatoes and legumes, this dish mirrors the importance of food safety in public health. The quick-pickling technique adds brightness and an engaging textural contrast, reminiscent of vibrant European markets. Inspired by the dedication to health and competence in leadership, this recipe celebrates resilience through delicious, wholesome ingredients.

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Wash and cut the potatoes into bite-sized pieces. Toss them in olive oil, salt, and pepper, then spread them on a baking sheet.
  3. Roast the potatoes in the oven for 30-35 minutes until golden and crispy, flipping halfway through.
  4. While the potatoes roast, prepare the quick pickles. In a small saucepan, combine white wine vinegar, water, sugar, and mustard seeds. Bring to a simmer.
  5. Add the sliced red onion and julienned carrot to the simmering mixture. Remove from heat and let sit for 15-20 minutes to pickle.
  6. Once the potatoes are done, mix them in a bowl with the cooked lentils and the chopped dill.
  7. Serve the potato-lentil mixture topped with the quick-pickled vegetables.