Roasted potato and lentil salad with black sesame aioli from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 312) by Hetty Lui McKinnon

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Notes about this recipe

  • Eat Your Books

    Can substitute black lentils or chickpeas for Puy lentils; cabbage for carrots; and Brussels sprouts, parsnips, swedes, or Jerusalem artichokes for potatoes.

  • elherman on May 30, 2026

    Black sesame didn't really come through. Was tasty, but would serve over a bed of greens next time

  • drew_b4af58 on April 21, 2026

    I used a mix of potatoes and parsnips because that’s what I had on hand! I also used the recommended substitute for chickpeas such a great spring salad

  • astarmu on January 05, 2026

    Boiling the garlic with the lentils makes it loose flavor. I added it to the potatoes and the carrot, in the last 5 minutes - caramelized carrot flavor works much better in this recipe than raw carrot. The black sesame aioli was delicious and very creative.

  • Tealismyname on April 18, 2025

    Delicious and fairly simple. I think the grated carrot helped to balance the flavours. Would make this again as a side :)

  • Pandan on April 07, 2024

    I messed this up a bit: recognised too late that I didn’t have any roasted sesame oil left, so I used more black sesame seeds, roasted these before grinding and swapped it out with black seed oil. I also thought it would be a good idea to just add the rest of the aioli ingredients to the mixer. Turns out, it wasn’t :D it made the aioli look grey and also made it liquid. Despite these fails the dish still tasted really delicious!

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