Go Back

New potatoes with kale and lentils

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.
Tips & Variations
  • 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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g leftover boiled new potatoes or fresh if making from scratch
  • 2 cloves of garlic finely chopped
  • 100 g kale chopped
  • 1 tin brown lentils drained and rinsed
  • 1 Tbsp cider vinegar
  • 2 Tbsp Dijon mustard
  • 1 Tbsp olive oil
  • Optional: 1 bay leaf if cooking fresh potatoes

Method
 

  1. If you don’t have precooked potatoes, put the new potatoes in a pot of cold water. Add a bay leaf, then bring to a boil and simmer over low heat for 12-15 minutes until the potatoes are tender. Drain and let them cool slightly.
  2. When the potatoes are cool, cut them into bite-sized pieces.
  3. Heat the oil in a pan over medium heat, then add the garlic. Stir until light brown, then add the potatoes and the vinegar.
  4. Let them sizzle and stir for a minute or so. Add the mustard and stir until the potatoes are well coated. Add about half a glass of water and the kale.
  5. Cover and let it steam for about 5 minutes, or until the kale is tender.
  6. Add the drained lentils and warm through for another 2–3 minutes.
  7. Season with salt & pepper to taste.
  8. Serve warm.