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December 3, 2019

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

December 3, 2019

I found this recipe on Oh She Glows website. Very easy to make and very tasty. I served  my black bean veggie burgers with this on Monday night for dinner.

 

 

 A batch of black bean veggie burgers prepared to go into the refrigerator where they wait until dinner time to be cooked.

 

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

 

Ingredients:

 

For the Salad:

 

1 cup uncooked green lentils (yields about 2 1/2 cups cooked)

3 medium yellow potatoes, diced (about 3 1/2 cups)

1 bunch of asparagus, ends broken off and chopped

1/2 medium red onion, diced (about 1 1/2 cups)

1 tbsp extra virgin olive oil, divided

handful minced fresh dill, for garnish (optional)

 

For the Dressing (makes 2/3 cup): (I doubled this recipe)

 

2 tbsp coarse seeded/old fashioned mustard

2 tbsp dijon mustard

4 tbsp extra virgin olive oil

3-4 tbsp fresh lemon juice, to taste (I used 8 tbsp because I doubled the recipe)

pinch or two fine grain sea salt

 

Directions:

 

1. Preheat the oven to 425 degrees.

 

2. Rinse lentils in a fine mesh sieve. 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 tbsp oil. Toss to coat and sprinkle liberally with salt and pepper.

 

4. 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.

 

5. After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and diced red onion and gently toss to combine.

 

6. Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 4 tbsp lemon juice (I doubled this so I used 8 tbsp). If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of agave syrup (the sweetness will offset a bit of the bite, I really like adding the agave, I used about 1 tbsp, you can add a little, taste and adjust how you like it). It's definitely a dressing you can play around with.

 

7. Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing on the side.

 

 

 

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