Roasted Spring Vegetable Medley with Crispy Lentils Recipe

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