Roasted Spring Vegetable Medley with Crispy Lentils

Directions

1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
2. Toss potatoes with 1 Tbsp (15 mL) oil and season with salt and pepper. Place in a single layer on the prepared baking sheet and roast for 25 minutes.
3. Toss cooked lentils with 1/2 Tbsp (7 mL) oil and season with salt and pepper. Flip the potatoes over and add the lentils to the same baking sheet. Roast for another 10-15 minutes, stirring at the halfway point, until potatoes are tender and lentils are crispy.
4. Meanwhile, toss asparagus and radishes with remaining 1/2 Tbsp (7 mL) oil and season with salt and pepper. Place on the second baking sheet and place in the oven at the same time as the potatoes. Roast for 15-20 minutes, until tender.
5. Place dressing ingredients in a small jar and shake well.
6. Place roasted potatoes, crispy lentils, asparagus, radishes, and sliced red onion in a large bowl. Pour the dressing over, gently stir, and adjust seasonings with salt and pepper if required. Serve immediately.