Lentils.org

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Lentils.org

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Roasted Spring Vegetable Medley with Crispy Lentils

Prep Time: 20 Minutes

Total time: 45 Minutes

Servings: 8

The first of the season’s vegetables are roasted then tossed in a tangy mustard lemon vinaigrette. The crispy lentils add a wonderful crunch to a delightful side dish.

Lentils.org

Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    3 1/2 cups (875 mL) cubed potatoes

    to taste, salt and pepper

    2 cups (500 mL) cooked green lentils

    1 bunch asparagus, tough ends trimmed

    1 cup (250 mL) halved radishes

    2 Tbsp (30 mL) canola oil, divided

    half red onion, thinly sliced

    DRESSING:

    1/4 cup (60 mL) lemon juice

    1/4 cup (60 mL) canola oil

    1/4 cup (60 mL) chopped fresh dill

    2 Tbsp (30 mL) Dijon mustard

    to taste, salt and pepper


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.

Tips & Tricks:
Whole grain mustard can be used instead of Dijon.
Parsley can be used instead of dill.


Nutritional Information

  • Serving Size: 1 cup (250 mL
  • Per serving:
  • Calories 230
  • Total Fat 11 g
  • Saturated Fat 1 g
  • Cholesterol 0 mg
  • Carbohydrates 26 g
  • Dietary Fibre 6 g
  • Sugar 3 g
  • Protein 7 g
  • Sodium 250 mg
  • Potassium 640 mg
  • Folate 106 mcg