Lentil Salad Recipe With Roasted Potatoes And Asparagus

• Prep time: 25 minutes
• Cook time: 30 minutes
• Total time: 55 minutes
• Serves: 4

Equipment

• Mesh sieve
• 2 large baking sheets
• Spatula
• Medium pot
• Large mixing bowl
• Whisk for dressing

Ingredients

Lentil Salad

• 1 cup uncooked organic French green lentils/du Puy lentils (forms 2 1/2 cups cooked)
• 3 medium organic yellow potatoes, diced (about 3 1/2 cups)
• 1 bunch of organic asparagus, cut ends removed and chopped
• 1/2 medium organic red onion, diced (about 1 1/2 cups)
• 1 tablespoon organic extra virgin olive oil, divided
• Handful minced fresh dill, or your favorite herb to garnish (optional)

Dressing (Makes 2/3 Cup)

• 2 tablespoons organic, coarse seeded/old fashioned mustard
• 2 tablespoons organic dijon mustard
• 4 tablespoons organic extra virgin olive oil
• 3 ½ tablespoons fresh organic lemon juice
• Himalayan pink salt to taste
• Fresh ground pepper to taste

Directions

1. Preheat oven to 425F. Line two large baking sheets with parchment paper (not wax paper, which burns).
2. Rinse lentils in a fine mesh sieve.
3. Pour 3 cups of water into your pot and set to heat high. Add lentils and bring water to a rolling boil.
4. Once boiling, lower heat to medium and simmer uncovered for 20 minutes, or until lentils are tender.
5. Strain lentils in rinsed sieve. Season with Himalayan pink salt.
6. Toss potatoes with a ½ tablespoon of oil, salt, and pepper in a large bowl. Make sure to coat evenly.
7. Spread potatoes on first parchment-lined baking sheet in a single layer. Roast for 15 minutes.
8. Like with the potatoes, toss cut asparagus with a ½ tablespoon of oil, salt, and pepper in a large bowl. Make sure to coat evenly.
9. Spread the asparagus evenly on the second baking sheet.
10. After the potatoes have finished their first 15 minutes, turn the potatoes over with a spatula. Return to the oven with the asparagus for an additional 12-15 minutes. The potatoes should be crispy and the asparagus should be bright green and tender.
11. Add roasted vegetables and lentils a clean mixing bowl. Fold in lentils to combine.
12. Whisk dressing ingredients together. If you prefer a less tart dressing, halve the lemon juice. Alternatively, add a touch more olive oil or even try maple syrup to suit your taste.
13. Pour half the dressing onto the lentil salad and gently stir until well combined.
14. Serve your salad hot and garnish with a herb of your choice (optional), enjoy!

With a low glycemic index, this nutritious lentil salad recipe is an ideal meal for promoting sustained energy. Store portions in lidded glass containers to enjoy for tomorrow’s lunch or as a filling snack. Bon appétit!

Have you tried this recipe? Do you have a different way to enjoy lentils? Leave a comment and share your thoughts!

References

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4. Encyclopedia of Food and Health. Encyclopedia of Food and Health. N.p.: Academic Press, 2015. Ebook. Web. 5 Aug. 2016.
5. “Spices, mustard seed, yellow nutrition facts & calories.” 2014. Nutrition Facts. 5 Aug. 2016.
6. Halim, Gloria, and Samantha Russo. Healing Foods, Healthy Foods: Use Superfoods to Help Fight Disease and Maintain a Healthy Body. N.p.: Little, Brown Book Group, 2011. Ebook. 5 Aug. 2016.
7. Talalay, Paul, and Jed W Fahey. “Phytochemicals from Cruciferous Plants Protect Against Cancer by Modulating Carcinogen Metabolism.” The Journal of Nutrition 131.11 (2001): 3027–3033. Web. 5 Aug. 2016.
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