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Lentil and Mustard-Roasted Potato Salad with Beets

The Floating Kitchen
  • minutes
  • Serves

INGREDIENTS

1

Bay leaf

2

Beets, small

1 cup

Black lentils

2 tbsp

Dill, fresh

1 1/2

lbs Fingerling potatoes

2 tbsp

Parsley, fresh

4 cups

Vegetable broth

1/2 cup

Dijon mustard, whole grain

2 tbsp

Lemon juice, fresh squeezed

1/2 tsp

Black pepper

1/2 tsp

Salt

2 tbsp

Olive oil, extra-virgin