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

This vibrant French green lentil salad celebrates spring vegetables with a bright, punchy dressing—it's sophisticated enough for a dinner party side yet simple enough for a weeknight lunch.

Ingredients:

• 1 cup French green lentils
• 1 lb red potatoes, cubed
• 1 lb asparagus, cut into 2-inch pieces
• 3 tablespoons Dijon mustard
• 3 tablespoons lemon juice
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley 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 425°F for 15 minutes, then add asparagus and roast together for 10–12 minutes until golden.
3. Whisk together mustard, lemon juice, garlic, olive oil, salt, and pepper in a small bowl.
4. Combine warm lentils, roasted vegetables, and dressing in a large bowl. Toss gently and let cool slightly.
5. Taste and adjust seasoning, then top with fresh parsley.

Full recipe at Oh She Glows →

Chef's tip: Dress the salad while the vegetables are still warm—they'll absorb the mustard-lemon dressing beautifully and taste even more flavourful served at room temperature.