Instructions

• Preheat oven to 400°F (200°C).
• Remove tough ends from bottom of asparagus spears (approximately 1 inch) and chop baby potatoes in half. Thinly slice onions and set aside.
• Rinse green lentils and place into medium-sized saucepan with vegetable stock and pinch of salt and pepper. Place pan over medium-high heat and bring to a boil. Once boiling, reduce heat to simmer, cover with lid, and simmer for 20 minutes.
• While lentils cook, toss asparagus in olive oil with pinch of salt and pepper and place on lined baking sheet. Repeat same steps with potatoes.
• Place potatoes in oven. Let cook for 10 minutes, then add asparagus to oven. Cook both for 10 minutes.
• Once lentils are done, drain any excess liquid.
• To serve, place mixed greens into 4 serving bowls or onto serving platter. Top with warm asparagus, potatoes, onions, chopped dill, and lentils. Drizzle with salad dressing and serve immediately.