Roasted Potato & Asparagus Lentil Salad With Tangy Mustard-Lemon Dressing

A hearty and tangy side dish with a refreshing splash of lemon. 

Yield: 4 Servings 

Prep Time: 25 Minutes Cook Time: 30 Minutes Total Time: 1 Hour

For salad...

1 Cup uncooked french green lentil 

3 1/2 Cup diced yellow potatoes 

1 Bunch of asparagus, ends broken off and chopped 

1 1/2 Cup diced red onion 

1 Tbsp Rosemary Extra Virgin Olive Oil 

1 Tbsp Dill

For dressing...

2 Tbsp old fashioned mustard 

2 Tbsp Dijon mustard 

4 Tbsp Meyer Lemon Extra Virgin Olive Oil 

2 Tbsp fresh lemon juice to taste

Pink Himalayan Salt to taste

Preheat the oven to 425F and line two large baking sheets with parchment paper. Rinse lentils in a fine mesh sleeve. Once rinsed placed lentils in a medium pot along with 3 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season with salt. Place chopped potatoes on one baking sheet and drizzle with 1/2 Tbsp Rosemary Extra Virgin Olive Oil. Toss to coat and sprinkle liberally with salt and peeper as needed. Roast potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet and drizzle with 1/2 Tbsp Rosemary Extra Virgin Olive Oil. 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. Add roasted veggies into a large bowl along with the lentils and greatly toss to combine. Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of dill, with the rest of the dressing served on the side.