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!
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:
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Directions:
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*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. |