Lentil Salad with Roasted Veggies

1. 1

   Preheat oven to 450 degrees F.

2. 2

   In 4-quart covered saucepan, heat 6 cups water to boiling on high.

3. 3

   Stir in lentils.

4. 4

   Reduce heat to maintain simmer.

5. 5

   Simmer, covered, 25 to 30 minutes or until tender, stirring occasionally.

6. 6

   Drain well.

7. 7

   Meanwhile, in large jelly-roll pan, toss asparagus, red pepper, and onion with 1 tablespoon oil, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and black pepper.

8. 8

   Roast 18 to 20 minutes or until tender, stirring halfway through.

9. 9

   In large bowl, whisk together lime juice, mint, remaining 3 tablespoons oil, remaining 1/4 teaspoon cumin, and 1/4 teaspoon each salt and black pepper.

10. 10

    Add hot lentils and vegetables to dressing; toss until well coated.

11. 11

    Divide greens among serving plates.

12. 12

    Top with lentil mixture and goat cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.