Lentils, Asparagus & Roasted Potatoes in Dijon Sauce

Lentils, Asparagus & Roasted Potatoes in Dijon Sauce

Published on August 20, 2015 | By |
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    • Prep Time
    • Minutes
    • Cook Time
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I think a piece of salmon or a baked chicken thigh would be great matches for this dish, or it could be a meal on its own. Enjoy it warm or room temperature. Brown or green lentils would work in place of the French lentils, but I wouldn’t use red ones.

It’s the mixture of Dijon, red wine vinegar, onion and maple syrup that takes this dish over the top.  Use it on other combos of beans and vegetables – cannellini beans and arugula with halved cherry tomatoes, for instance.

Recipe Rating

  • (5 /5)
  • (1 Rating)

Ingredients

  • 1 cup French lentils
  • 1 bunch asparagus, trimmed and cut into 1" pieces
  • 5 medium red-skin potatoes, cut into ½” cubes (about 2-3 cups)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon coconut oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1/3 cup minced red onion
  • 2 teaspoons pure maple syrup
  • ½ teaspoon sea salt, plus more for seasoning potatoes
  • Freshly ground black pepper

Instructions

  • 1. Preheat oven to 400ºF.
  • 2. In a large pot, bring the lentils and enough water to cover by 2” to a boil. Simmer until just tender, about 20 minutes. During the last three minutes of cooking add the asparagus to the pot to cook with the lentils.
  • 3. Drain and return to the pot. Cover and keep warm.
  • 4. Meanwhile, toss the potatoes in melted coconut oil and sprinkle with sea salt. Roast on a rimmed baking sheet until tender, about 25 minutes.
  • 5. Whisk together the mustard, vinegar, onion, maple syrup, olive oil and salt.
  • 6. Gently toss mustard mixture with the lentils, asparagus and potatoes. Taste and adjust seasonings to keep your palate happy.

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Lentils, Asparagus & Roasted Potatoes in Dijon Sauce

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About Chef

Tina Annibell

Tina Annibell

Holistic health coach and self-taught cook with a focus on nutrient-dense, whole food that is gluten-free, refined sugar-free and mostly dairy-free.

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