Farmers Market Potato and Lentil Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2 large servings
  • 1 package arugula
  • ½ cup green lentils (+2 cups water)
  • 12 oz. baby yukon gold potatoes
  • 1 small bundle green beans
  • few handfuls grape tomatoes
  • crumbled feta, goat or blue cheese *or omit if vegan
  • parsley (chopped)
  • unsalted butter
  • ¼ tsp garlic salt
  • coarse salt
  • pepper
  • *champagne vinaigrette (see above)
  1. Cook lentils in 2 cups of water for 20 minutes until tender then drain.
  2. At the same time, in a separate medium size pot, boil water for potatoes.
  3. Add potatoes and cook until almost fork tender (about 15 minutes), then add in the beans for an additional 4-5 min. until tender but not mushy.
  4. Drain potatoes and beans and toss them back into the pot with a pat of butter, garlic salt, pepper and parsley (slice the potatoes in half if they are on the larger side).
  5. In a large salad bowl, add in the arugula, potatoes and beans, tomatoes, lentils and feta.
  6. Toss with the champagne vinaigrette.
  7. Let sit 5 min to absorb flavor and serve.
Recipe by The Hanging Spoon at