Roasted Potatoes and Red Lentils

Other than getting bell peppers of different colors every week, I usually don’t have many variations of a single veggie in my fridge. It happened that I had 4 different types of potatoes, so I decided to make a roast. Because I don’t particularly like eating potatoes very often I had to think of some quick vegan protein I could make. Red lentils and tofu! Throw in a fresh salad with some lemon vinaigrette and you have the perfect combination of temperatures, flavors and textures.

Ingredients (for 3-4)

  • 4 medium-large size potatoes, thinly sliced (1 white, 1 brown, 1 purple and 1 sweet)
  • 1 cup of red lentils washed and drained.
  • 3 bell peppers, diced (1 red, 1 green and 1 yellow).
  • ½ brown onion, diced.
  • 3 garlic cloves, minced.
  • 1 block of tofu, diced.
  • Endive leaves, sliced.
  • ½ small-medium red cabbage, sliced.
  • ½ teaspoon ginger, minced.
  • 1 teaspoon turmeric.
  • Olive oil.
  • Soy sauce.
  • Spices: salt and black pepper to taste, rosemary, dill, paprika, thyme, oregano, cayenne.
  • Optional: coconut sugar, lemon vinaigrette (lemon juice, olive oil/vinegar and salt).
  • Materials: a baking dish/pan and parchment paper


  1. Potatoes:
    • Preheat the oven at 140 degrees Celsius.
    • Mix 1-2 tablespoons of olive oil with a sprinkle of salt, black pepper, rosemary, dill, paprika, thyme, oregano and cayenne to taste.
    • Line a baking dish with some parchment paper and brush with half of the oil mix.
    • Place the potatoes over the dish and then brush with the remaining oil mix.
    • Bake for about 15-30 minutes (As stated in every recipe that requires baking, make sure you are monitoring your oven’s heat. Check on the potatoes regularly until achieving the desired crisp). Once roasted, remove from the oven and set aside.


  1. Lentils:
    • In a medium size pot place the ginger, garlic, turmeric, lentils, onions and peppers and cover with water (Note: I don’t fill the entire pan with water; just a bit above covering all the ingredients).
    • Bring to a boil and then simmer to low heat until the lentils are soft for 15-25 minutes (some might get mushy. This is fine!).
    • Once cooked, remove from the stove and set aside.
  1. Tofu:
    • Put 1 teaspoon of olive oil and 2 tablespoons of soy sauce in a frying pan (Optional: add 1 tablespoon of coconut sugar. Make sure it has properly dissolved before adding the tofu).
    • Put the diced tofu in the pan and stir fry for about 10 minutes until all sides are crispy brown.
    • Once cooked, add to the lentils and mix.
  1. Plating: as in the picture, serve some red lentils with tofu and roasted potatoes while hot. Mix some endives and red cabbage as a side salad and drizzle with a lemon vinaigrette.




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