Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing

This vibrant French green lentil salad is the perfect weekend centerpiece—earthy, elegant, and bursting with spring flavors that feel both effortless and special.

Ingredients:

• 1 cup French green lentils
• 1 lb baby potatoes, halved
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• ¼ cup extra-virgin olive oil
• Salt and pepper to taste
• Fresh herbs (parsley or dill) for garnish

Method:

1. Cook lentils in salted water for 20–25 minutes until tender but not mushy; drain and set aside.
2. Toss potatoes with olive oil, salt, and pepper. Roast at 400°F for 20 minutes, then add asparagus and roast together for another 12 minutes until golden.
3. Whisk together mustard, lemon juice, garlic, and olive oil in a large bowl to make the dressing.
4. Combine warm roasted vegetables and lentils with the dressing, tossing gently to coat.
5. Season to taste and top with fresh herbs before serving.

Full recipe at Oh She Glows →

Chef's tip: Dress the salad while the vegetables are still warm—they'll absorb the mustard-lemon vinaigrette beautifully, making every bite deeply flavorful.