Lentil Salad with Roasted Veggies

• 2 c. dried green lentils
• 1 bunch asparagus
• 1 small red pepper
• 1 small red onion
• 4 tbsp. extra-virgin olive oil
• 3/4 tsp. ground cumin
• 1/4 c. fresh lime juice
• 13 c. finely chopped fresh mint leaves
• 6 c. mixed greens
• 2 oz. soft goat cheese

1. Preheat oven to 450 degrees F.
2. In 4-quart covered saucepan, heat 6 cups water to boiling on high.
3. Stir in lentils.
4. Reduce heat to maintain simmer.
5. Simmer, covered, 25 to 30 minutes or until tender, stirring occasionally.
6. Drain well.
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. Roast 18 to 20 minutes or until tender, stirring halfway through.
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. Add hot lentils and vegetables to dressing; toss until well coated.
11. Divide greens among serving plates.
12. Top with lentil mixture and goat cheese.

green lentils, asparagus, red pepper, red onion, extravirgin olive oil, ground cumin, lime juice, mint, mixed greens, goat cheese

Taken from www.delish.com/recipefinder/lentil-salad-roasted-veggies-recipe-ghk0413 (may not work)