Background

Looking for a simple, wholesome and budget-friendly meal that’s both satisfying and plant-based? This new potatoes with kale and lentils recipe is the perfect answer. It’s hearty, packed with nutrients and full of earthy flavours that make you feel good with every bite. This dish is incredibly versatile – you can serve it as a main vegan meal for lunch or dinner, or enjoy it as a side dish alongside grilled meat or fish. It’s also a great way to reduce food waste because it works beautifully with leftover boiled potatoes. However, if you don’t have any leftovers, don’t worry – you make it from scratch. With tender (organic) baby potatoes, nutritious kale and protein-rich lentils, this dish is a powerhouse of goodness. It’s seasoned with a tangy splash of cider vinegar and a touch of Dijon mustard for a zingy and zesty flavour that balances the earthy greens and hearty potatoes. Best of all, it’s ready in under 30 minutes, making it perfect for busy weeknights or a weekend get-together.
Why You’ll Love This Recipe

• Vegan & gluten-free – suitable for most diets.
• Quick and easy – minimal prep and cooks in one pan.
• Nutritious & filling – packed with fibre, protein, and vitamins.
• Great for leftovers – you can use up leftover boiled potatoes.

• Add spice: A pinch of chilli flakes gives a nice kick.
• Make it creamy: Stir in a spoonful of plant-based yogurt or tahini at the end for extra richness.
• Add herbs: Chives or dill pairs beautifully with new potatoes.