Lush Lentil Bowl with Roasted Lemon Garlic Potatoes

LENTILS

1 cup cooked French Lentils

DRESSING

1 shallot diced

2 tbs. Sherry Vinegrette

Salt

EVOO

Combine the first three ingredients and add your oil, approx. 1/4 Cup.

LEMON GARLIC POTATOES

Finnish Potatoes

4 Cloves Garlic mashed

Lemon

Wash and scrub well, preheat oven 450 degrees.
Place potatoes in baking dish, toss them with grapeseed oil, 4 cloves garlic minced, and squeeze of lemon, and cook for approx. 30 minutes, check for doneness.

ENHANCE BOWL WITH AVOCADO/BLACK OLIVE TAPENADE/BLACK RAW OLIVES/GEM LETTUCES DRESSED WITH LEMON/CHERRY TOMATOES/CHIVES/LEFTOVER SWEET POTATOES

This makes for a great summer meal, lunch or dinner. Try and find the best quality Olive Oil for raw use. My favorite is Rallis EVOO, it’s Raw, Organic, Freeze Pressed Olives from Greece, and so delicious. Summer foods are all about ease and lightness of heat. This bowl is satisfying and beauty food. Enjoy!

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