Roasted Potato and Asparagus Lentil Salad

vegan, gluten-free, grain-free, nut-free, soy-free, refined sugar-free

Adapted from Angela Liddon's recipe on OhSheGlows.com

The tangy mustard-lemon dressing in this warm salad complements the flavors of asparagus and lentils. I'm always trying to incorporate more lentils into my diet, and this is the tastiest lentil recipe I've found yet. And roasted potatoes go with pretty much anything!

Serves: 3-4 people / Prep time: 15 min / Total time: 45 min

Ingredients:​
FOR THE SALAD:

• 1 cup uncooked green or brown lentils (about 2 1/2 cups cooked)
• 3 medium yellow potatoes, diced (about 3 1/2 cups)
• 1 bunch asparagus, ends broken off and chopped (*see note)
• 1 tablespoon extra virgin olive oil, divided

FOR THE DRESSING:

• 1 tablespoon coarse seeded/old fashioned mustard
• 1 tablespoon Dijon mustard
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice, to taste (about 1/2 of one lemon)
• salt and pepper, to taste

Directions:​

1. Preheat the oven to 425F and line two large baking sheets with parchment paper.
2. Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 3 cups of water. Bring to a boil and then reduce heat to medium and simmer for about 18-20 minutes, or until tender. Drain off water and season lentils with salt, to taste.
3. Place chopped potatoes on one baking sheet and drizzle with 1/2 tbsp oil. Toss to coat and sprinkle liberally with salt and pepper.
4. Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet and drizzle with 1/2 tbsp oil. Sprinkle with salt and pepper.
5. After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender.
6. Meanwhile, prepare the dressing by whisking all of the dressing ingredients together.
7. Serve the salad warm with the dressing served on the side.**

*The easiest way to chop asparagus is to leave the rubber bands on so you can chop a bunch at once without the pieces flying everywhere. I chop them and then put the pieces into a colander to rinse.
**In the original recipe on Oh She Glows, the roasted vegetables and lentils are supposed to be folded together in the same bowl along with half of the dressing. I prefer to keep everything separate until plating in order to keep the vegetables as crispy as possible, but try it whichever way you want.