Roasted Potato, Lentil, Asparagus Salad

Ingredients:

FOR THE SALAD:
1 cup uncooked French green lentils/du Puy lentils (about 2 1/2 cups cooked)
3 medium yellow potatoes, diced (about 3 1/2 cups)
1 bunch asparagus, ends broken off and chopped
1/2 medium red onion, diced (about 1 1/2 cups)
1 tablespoon extra virgin olive oil, divided
handful minced fresh dill, for garnish

FOR THE DRESSING (MAKES 2/3 CUP):
2 tablespoons coarse seeded/old fashioned mustard
2 tablespoons Dijon mustard
4 tablespoons extra virgin olive oil
3-4 tablespoons fresh lemon juice, to taste
pinch or two fine grain sea salt or pink salt

Directions:

1. Preheat the oven to 425F and line two large baking sheets with parchment paper.
2. Rinse lentils. Place 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 lentils with salt.
3. Place chopped potatoes on one baking sheet and drizzle with 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper. Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet and drizzle with 1/2 tbsp. oil. Sprinkle with salt and pepper.
4. After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus (and red onion if you are roasting that) for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender.
5. Add roasted veggies into a large bowl along with the lentils and gently toss to combine.
6. Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. Pour half the dressing on the veggies and toss, serve the rest on the side!

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