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

This vibrant French green lentil salad brings spring to your table with roasted vegetables, nutty lentils, and a punchy mustard-lemon dressing that tastes light yet deeply satisfying.

Ingredients:

• 1 cup French green lentils, rinsed
• 1 lb small potatoes, halved
• 1 lb fresh asparagus, cut into 2-inch pieces
• 3 tablespoons olive oil, divided
• Salt and pepper to taste
• 3 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 tablespoon maple syrup or honey
• 1 clove garlic, minced
• Fresh herbs (parsley or tarragon), for garnish

Method:

1. Cook lentils in boiling salted water for 20–25 minutes until tender but not mushy; drain and set aside.
2. Toss potatoes with 1½ tablespoons oil, salt, and pepper; roast at 425°F for 20 minutes.
3. Add asparagus to the pan with remaining oil and roast together for 10 minutes until tender and golden.
4. Whisk mustard, lemon juice, maple syrup, and garlic together in a small bowl.
5. Combine warm lentils and roasted vegetables in a large bowl; pour dressing over and toss gently.
6. Taste and adjust seasoning; garnish with fresh herbs.

Full recipe at Oh She Glows →

Chef's tip: Dress the salad while the vegetables and lentils are still warm—they'll absorb the vinaigrette beautifully and taste even more vibrant.