When the cravings hit for something comforting, hearty, and full of flavor, we have the perfect dish for you!  Crispy oven roasted baby potatoes coupled with deliciously seasoned lentils and topped with a tangy, fresh dill sauce is a dish made of dreams. Be prepared to experience a new level of yumminess with the first bite of this amazingly scrumptious Oil Free Roasted Potatoes with Seasoned Lentils and Dill Sauce. Served hot or at room temperature, it’s absolutely AH-MAZING and sure to have everyone running back for seconds! Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

At our home, we are calling this Roasted Potatoes with Seasoned Lentils and Dill Sauce recipe “a dish of dreams,” simply because we can’t get over how great it is.  I know, that sounds so weird, but we nailed this one with the first try (we usually kitchen test a number of times), but this turned out soooo good in our first kitchen test that we simply didn’t think we could improve upon it much more.

But that didn’t stop us from making it over and over and over again.  We just love it that much.  I mean seriously, “that” much!  LOL

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Love for Lentils

We eat a lot of lentils, do you?  Our favorite lentil is the small brown Pardina lentil also known as the Spanish brown. We have never been able to find them in stores so we buy them from Palouse Brand on Amazon.  You can also buy them directly from Palouse Brand.

Palouse Brand has an amazing small brown lentil. The Pardina is a smaller lentil, but what we love about them is they have this beautiful nutty flavor and they hold their shape really well after being cooked. I love that.

If you have never tried Pardina lentils (small browns), then we strongly suggest you give them a try as I guarantee you will not be disappointed.  They are soooo gosh darn tasty and the texture is a thing of beauty. And just to clarify, this is not a sponsored advertisement, we just love those Pardina lentils that much that we want you to experience their goodness too!

Delightful Dill Sauce

The dill sauce that Mom and I created just sends this dish over the top.  At first we were worried that it has too much tang, but once you place it over the potatoes and lentils, it just has the perfect blend of tang ratio to lentils/potatoes.  We just know you are going to love it.  If you enjoy dill, then you will really love this sauce.

This dish was actually inspired by one of our Readers who kept telling us how much she loved dill in everything! Every time we made a dish using dill, she was all about letting us know how happy she was about it, which totally makes our day to hear from our Readers!  <3

Adding a little extra Green

You may see some beautiful cut green beans or asparagus tucked around these lovely lentils and potatoes. One dish has blanched green beans and the other has asparagus, we just couldn’t decide; they both added a delicious fresh, crisp veggie flair to the dish. The dish totally holds on its own with potatoes, lentils, and sauce, but we really enjoyed that added veggie element – YUM!

Holiday Dinner Table

We think this dish is a perfect holiday dinner side dish.  It is so lovely and so tasty, no one will every know it’s WFPB. Roasted Potatoes with Seasoned Lentils and Dill Sauce that can be served hot or at room temperature, which makes it a perfect dish for gatherings.  We plan to serve it for Thanksgiving, and probably every week from now on, just kidding . . . well maybe not kidding!  LOL

I’ll let Mom tell you more.

Hi!  Robin here!

I love this dish, so does TP109 as he gobbled it down while also trying to have a Skype conversation with our granddaughter, Charlotte.  TP kept handing the phone over to me so he could keep eating, then he would take the phone back, sing to Charlotte, then hand it back to eat some more. LOL

Our little Charlotte was feeling a little under the weather, but she was all about seeing what Grandpa Tony was eating on his plate.  He was literally licking the plate so there wasn’t much to see by the time he got done. HAH!

TP gave this recipe nearly perfect scores.  The only thing he offered is that he really enjoys “boiled baby potatoes” rather than oven roasted.  You could totally swap out the roasted potatoes for boiled potatoes, but we enjoyed the extra flavor that comes from the oven roasting potatoes and we think our Readers would too!  We would love for you to try this recipe!

If you try this recipe, we would love to know if you love it as much as we do! Please leave us a review 🙂

Also, check us out on Facebook and Instagram!

Products Used:

• 8-quart ceramic/enamel lined Dutch oven or similar large stock pot
• Large baking sheet

Roasted Potatoes with Seasoned Lentils and Dill Dressing

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• Author: Monkey and Me Kitchen Adventures
• Yield: 4-6 Servings 1x
• Category: Dinner, Side

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Description

When the cravings hit for something comforting, hearty, and full of flavor, we have the perfect dish for you!  Crispy oven roasted baby potatoes coupled with deliciously seasoned lentils and topped with a tangy, fresh dill sauce is a dish made of dreams. Be prepared to experience a new level of yumminess with the first bite of this amazingly scrumptious Oil Free Roasted Potatoes with Seasoned Lentils and Dill Sauce. Served hot or at room temperature, it’s absolutely AH-MAZING and sure to have everyone running back for seconds! Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

Scale 1x2x3x

Seasoned Lentils Ingredients:

• 1 cup dry small brown lentils *
• 4 cups water
• ½ cup low-sodium vegetable broth  *
• 1 Tablespoon dried minced onions
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground mustard
• ½ teaspoon sea salt (+/-) *
• ¼ teaspoon pepper (+/-)

Roasted Baby Potato Ingredients:

• 1  1/2 pounds red baby potatoes, halved (skins on)
• 1  1/2 pounds white baby potatoes, halved (skins on)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• 1 teaspoon sea salt (+/-) *
• ¼ teaspoon freshly ground black pepper (+/-)

Dill Dressing Ingredients:

• 4 Tablespoons fresh dill, chopped
• 2 Tablespoons lemon juice
• 2 Tablespoons organic maple syrup
• 2 Tablespoons + 1 teaspoon tahini
• 4 Tablespoons water
• 6 Tablespoons white wine vinegar
• 1 teaspoon ground mustard
• 2 teaspoons garlic powder
• 2 teaspoons dried minced onions
• 1 Tablespoon white miso
• ½ teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)

Other Ingredients:

• Blanched green beans  *
• Blanched asparagus *

Optional Toppings:

• Freshly chopped dill

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Instructions

Seasoned Lentils Instructions

1. Place the rinsed lentils into a pot, cover with 4 cups of water and ½ cup of vegetable broth. Bring the mixture to a boil, then lower to a low boil/simmer.
2. Add the onion powder, garlic powder, dried minced onion flakes, ground mustard, sea salt, and pepper. Stir to incorporate.  Simmer for approx. 35 to 40 minutes just until the lentils are tender.  Do not overcook. Watch them closely toward the end, about the 30 minute mark. You want the lentils to be perfectly tender while still holding their shape and not mushy.  Note: If there is any left-over liquid after cooking the lentils, drain it off. Or when you remove the lentils from the heat and allow them to sit in the liquid, they will pretty much absorb any left-over liquid.

Roasted Baby Potatoes Instructions

1. Preheat the oven to 400 F.
2. Line a large baking sheet (or 2 small ones) with parchment paper, set aside.
3. Place the dry seasoning into a small bowl, mix well, set aside.
4. Wash and cut the baby potatoes in halves (or quarters if large) and place in a large bowl, then sprinkle the dry seasoning mix all over the potatoes and stir to coat well, then place in a preheated 400 F oven for 35 to 45 minutes until tender.

Dill Dressing Instructions

1. Place all the dressing ingredients (except the dill) into a small bowl, whisk well to incorporate, then add the chopped dill, stir to combine. Allow to sit for 4-5 minutes to marry the flavors.

Serving Instructions:

1. To plate individual servings, place a bed of roasted potatoes, then add a scoop of the seasoned lentils (and blanched green beans/asparagus – if used), then top with a generous amount of Dill Sauce.

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Notes

*Vegetable Stock:  We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients; however, this brand of vegetable stock does have a strong flavor so less broth is required when compared to the water ratio. We use a higher water to broth ratio because of this. If you are using a brand other than Pacific vegetable broth, then consider adjusting the water/vegetable broth ratio accordingly.  For example, if you are using a very mellow vegetable broth, you might consider 3 ½ cups of vegetable broth and 1 cup of water for this recipe. Please adjust the recipe (broth/water ratio) accordingly based upon the vegetable broth brand used if using other than Pacific Organic Low Sodium Vegetable Stock.

*Small Brown Lentils (Pardina/Spanish Brown):  You can substitute any type of lentil for the brown lentils (other than red); however, you will need to adjust the cooking time.  Small brown lentils typically cook faster than green lentils.  We have found that the Small Brown Lentils works beautifully with this recipe.

*Miso:  We use Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil.  You can also substitute with chickpea miso for a soy free version.

*Blanched/Cooked Green Beans:  Fill a pot with water and bring to a boil, then place the cleaned green beans into the boiling water for approximately 1 to 4 minutes  (or longer) – largely dependent upon how tender you prefer your green beans. Remove when the beans have reached the desired tenderness. Rinse them briefly in cold water to stop the cooking process. Serve.

*Blanched/Cooked Asparagus:  Fill a pot with water and bring to a boil, then place the asparagus into the boiling water for approximately 4 to 10 minutes (or longer) – largely dependent upon how tender you prefer your asparagus. Remove when the asparagus has reached the desired tenderness. Rinse them briefly in cold water to stop the cooking process. Serve.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4 to 6

*Storage: Refrigerate and use within 5 days.

If you try this recipe, we would love to know if you love it as much as we do, we would love for you to leave us a review!

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.