2 pounds medium red potatoes, cut into wedges

3 tablespoons olive oil, divided

3/4 teaspoon salt, divided

2 cups water

1/2 cup dried brown lentils

1/3 cup plain fat-free yogurt

3 tablespoons Dijon mustard

3 tablespoons cider vinegar

2 teaspoons sugar

1 cup chopped red bell pepper

1/2 cup chopped green onions

Cracked black pepper

 

Preheat oven to 425 degrees. Combine potatoes, 1 tablespoon oil, and 1/4 teaspoon salt in a 13 x 9 inch baking dish; toss well. Bake at 425 for 35 minutes or until tender, stirring occasionally. While potatoes are cooking, combine 1/4 teaspoon salt, water, and lentils in a medium saucepan. Bring to a boil; cover, reduce heat to medium-low and simmer 20 minutes. Drain well and set aside. Combine 2 tablespoons oil, 1/4 teaspoon salt, yogurt, mustard, vinegar, and sugar in a small bowl, stirring with a whisk. Combine potatoes, lentils, bell pepper, and onions in a large bowl. Drizzle with dressing, and toss gently to combine. Sprinkle with black pepper, if desired.

 

Calories 185, Fat 5.1g, Fiber 3.1g