Potato and Lentil Salad Recipe | High Fibre Meal Prep Salad

Ingredients for Potato and Lentil Salad

Healthy potato and lentil salad packed with vegetables, fibre, and fresh herbs.

Lemon Dijon Dressing

• ⅓ cup olive oil
• 3 tbsp Dijon mustard
• 1½ tbsp apple cider vinegar
• Zest and juice of 2 lemons
• 2 tsp maple syrup
• 1 tsp salt

This potato and lentil salad recipe combines fibre rich lentils, hearty potatoes, fresh vegetables, and a bright lemon Dijon dressing to create a balanced and satisfying meal that is ideal for meal prep and everyday wellness.

Place the potatoes in a large pot and cover with water. Add the salt and bring to a boil.

Cook for 15 to 20 minutes, or until the potatoes are fork tender. Drain and set aside to cool.

While the potatoes cool, cut the zucchinis in half lengthwise and slice into ¼ inch thick pieces.

Heat the olive oil in a large frying pan over medium heat. Add the zucchini and diced shallot and sauté until tender. Remove from heat and allow to cool.

To prepare the dressing, combine the olive oil, Dijon mustard, apple cider vinegar, lemon zest and juice, maple syrup, and salt in a jar or high speed blender. Shake or blend until smooth.

In a large bowl, combine the cooled potatoes, zucchini mixture, lentils, kale, and dill.

Pour the dressing over the salad and toss until evenly coated.

Allow the salad to marinate for 1 to 2 hours, stirring occasionally to help the flavours develop.

Serve and enjoy.

Store this potato and lentil salad in an airtight container in the refrigerator for up to 4 days.

The flavours continue to develop over time, making it an excellent make ahead option for lunches and meal prep.

Prepare a batch at the beginning of the week for quick and convenient meals throughout the week.

Lentils are an excellent source of fibre and plant based protein, helping support satiety and steady energy levels throughout the day.

Potatoes provide complex carbohydrates and important nutrients, while kale, zucchini, and fresh herbs contribute vitamins, minerals, and antioxidants.

Olive oil offers heart healthy monounsaturated fats and helps create a satisfying, flavourful dressing.

Preparing nourishing make ahead meals can help reduce daily meal preparation demands while making balanced eating more accessible and convenient.

For more guidance on eating well and making sustainable lifestyle choices, explore our Lifestyle & Wellness resources designed to support people learning to live well with lupus.

This versatile salad can easily be adapted based on your preferences:

• Add cucumber or celery for extra crunch
• Include feta cheese for a creamy, savoury addition
• Add chickpeas for additional plant based protein
• Substitute parsley for dill if preferred
• Toss in sunflower or pumpkin seeds for added texture

The recipes used by Lupus Canada have been reviewed and approved by a Registered Holistic Nutritionist.