Roasted Potato And Asparagus Lentil Salad With Tangy Mustard-Lemon Dressing

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Oh She Glows
Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

1 cup uncooked French green lentils/du Puy lentils (about 2 1/2 cups cooked)

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

1 bunch asparagus, ends broken off and chopped

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

1 tablespoon extra virgin olive oil, divided

handful minced fresh dill, for garnish (optional)

2 tablespoons coarse seeded/old fashioned mustard (see photo in post)

2 tablespoons Dijon mustard

4 tablespoons extra virgin olive oil

3-4 tablespoons fresh lemon juice, to taste

pinch or two fine grain sea salt or pink salt

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