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Roasted Potato and Asparagus Lentil Salad with Tangy Mustard Lemon Dressing

This hearty, protein packed lentil salad is a wonderful way to enjoy fresh spring vegetables with a bright and tangy dressing.

By Daily Recipes Book· 🌍 American· July 15, 2026
Roasted Potato and Asparagus Lentil Salad with Tangy Mustard Lemon Dressing
dailyrecipesbook.com
Prep
25 minutes
Cook
30 minutes
Total
55 minutes
Serves
4

I love making this salad whenever the weather starts to warm up. It brings together earthy French green lentils with crispy roasted potatoes and tender asparagus, making it a filling dish that works just as well for a main course as it does for a side at a weekend potluck.

You can easily customize this recipe by swapping in whatever seasonal veggies you have on hand. For a fresh crunch, try leaving the red onion raw instead of roasting it, or add some cooked quinoa if you want an extra boost of texture.

Ingredients

  • 1 cup uncooked French green lentils
  • 3 medium yellow potatoes, diced
  • 1 bunch asparagus, woody ends removed and chopped
  • 1/2 medium red onion, diced
  • 1 tablespoon extra virgin olive oil, divided
  • 2 tablespoons coarse seeded mustard
  • 2 tablespoons Dijon mustard
  • 4 tablespoons extra virgin olive oil
  • 3 to 4 tablespoons fresh lemon juice
  • Pinch of sea salt
  • 1 teaspoon pure maple syrup (optional)
  • Fresh dill for garnish

Instructions

  1. 1

    Preheat your oven to 425 degrees Fahrenheit and line two baking sheets with parchment paper.

  2. 2

    Rinse the lentils and place them in a pot with 3 cups of water. Bring to a boil, then reduce the heat and simmer for 18 to 20 minutes until tender. Drain well and season with a little salt.

  3. 3

    Place the diced potatoes on a baking sheet, drizzle with half of the olive oil, and season with salt and pepper. Roast for 15 minutes.

  4. 4

    Place the asparagus and red onion on the second baking sheet, drizzle with the remaining olive oil, and season with salt and pepper.

  5. 5

    Flip the potatoes and add the asparagus and onion to the oven. Roast for another 12 to 15 minutes until the potatoes are golden and the vegetables are tender.

  6. 6

    In a small bowl, whisk together the mustards, olive oil, lemon juice, salt, and maple syrup to make the dressing.

  7. 7

    Combine the roasted vegetables and cooked lentils in a large bowl. Toss with half of the dressing, garnish with fresh dill, and serve with the extra dressing on the side.

💡 Tips

Store any leftover salad in an airtight container in the fridge for up to three days. Keep the remaining dressing in a separate jar and shake well before serving to ensure the flavors are balanced.

#healthy#vegan#vegetarian#gluten free#high protein

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