This warm salad brightens up a spring or autumn luncheon with savory flavor. It is especially nice paired with a light vegetable soup.
Preheat oven to 375 deg. F.
Peel and slice into coins 6 medium carrots. Toss carrots with 1 tsp. olive oil and spread out on a baking sheet.
Medium chop 1 lb. creamy potatoes (we used French Red Fingerling & Adirondack Red). Toss potatoes with 1 tsp. olive oil and spread out on a baking sheet. Place potatoes and carrots into hot oven and roast 25 minutes, turning pieces over once about halfway through. Finely chop 1 onion.
Heat 2 tsp. olive oil in a small saucepan over medium heat. Saute onion for 3-5 minutes, until the onion is browning.
Add 1 cup washed lentils (we used black, but green and brown work equally well) and 3 cups vegetable broth. Simmer until lentils are tender and most of the broth is absorbed, about 20 minutes.
In a small bowl, whisk together 1 TB olive oil, 2 TB balsamic vinegar, 1 TB prepared mustard (we used Raye’s Winter Garden), 1/2 tsp. dried thyme, 1/4 tsp. salt, and 1/4 tsp. coarse ground black pepper.
Toss together cooked lentils, roasted potatoes, and roasted carrots with the dressing, mixing well to coat. Serve hot. Enjoy! Serves 4