Red Potato And Lentil Salad

• 2 pounds red potatoes, cut into wedges
• 1 tablespoon olive oil
• salt to taste
• 1/2 cup dried lentils
• 2 cups water
• 1 cup diced red bell pepper
• 1/2 cup sliced green onions
• 1/3 cup plain low-fat yogurt
• 3 tablespoons Dijon mustard
• 3 tablespoons cider vinegar
• 2 tablespoons olive oil
• 2 teaspoons turbinado sugar
• 1 pinch ground black pepper to taste

1. Preheat oven to 425 degrees F (220 degrees C).
2. Toss potatoes, 1 tablespoon olive oil, and salt together in a 9x13-inch baking dish until coated.
3. Bake until the potatoes are easily pierced with a fork, about 35 minutes.
4. Meanwhile, bring lentils, water, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. Drain. Combine potatoes, lentils, red bell pepper, and green onions in a large bowl.
5. Whisk yogurt, Dijon mustard, cider vinegar, 2 tablespoons olive oil, and turbinado sugar together; drizzle over potato mixture and toss to combine. Season with salt and black pepper.

red potatoes, olive oil, salt, dried lentils, water, red bell pepper, green onions, yogurt, mustard, cider vinegar, olive oil, turbinado sugar, ground black pepper

Taken from www.allrecipes.com/recipe/222252/red-potato-and-lentil-salad/ (may not work)