roasted potato and lentil salad

ingredients

4 servings

1 package (5 ounces) organicgirl© baby spinach ^♥
¼ cup organicgirl© herb goddess dressing
1½ pounds small new potatoes, halved
2 tablespoons olive oil
½ teaspoon fine sea salt
½ salt
1 tablespoon flour
½ cup french lentils or green lentils, sorted and rinsed
1 garlic clove, smashed
1 bay leaf
2 tablespoons chopped dill

substitutions

^♥ substitute with POWERHOUSE SPINACH BLEND

directions

1. preheat oven to 400°F. cube potatoes.

*super-tasty cooking hack: (if you’ve got the time) rough up the sides of the potatoes with a fork for extra-crispy taters!

2. on a large rimmed baking sheet, toss potatoes with salt, pepper and flour. baste with oil.

3. roast until tender and browned, 40-45 minutes. cool for 10 minutes on baking sheet.

bonus: prep even more potatoes for a side to add to any meal!

4. while potatoes roast, place lentils in a pot along with garlic and bay leaf and cover with water. bring to a boil, then reduce to a simmer and cook 15 minutes or until tender. drain lentils well, remove garlic and bay leaf, and rinse with cold water. cool to room temperature. in a large serving bowl toss spinach with potatoes, lentils, dressing, and dill.

5. for meal prep: plate in individual glass containers to enjoy all week!