I am always on the lookout for a new recipe to incorporate into my vegan/vegetarian Tuesdays. This recipe came into my mailbox via the Washington Post but I see there are lots of similar recipes online.
I was hoping for crispier potatoes. These were oven roasted with an olive oil, smoky paprika, and onion flake topping and were quite tasty and creamy although not crispy. The lentils were cooked and then mixed with olive oil, tomato paste, parsley, and red pepper. This was all served over an arugula and radicchio salad mix. Personally I think I would rather serve the salad greens separately with a bracing vinegary dressing for a little contrast.
I think I will tweak this recipe a bit and see if I can improve it.