Instructions: Preheat oven to 425. Oil a 13 x 9 baking dish. Spray the potatoes with cooking spray and toss with 1/4 tsp salt. Roast for 35 minutes or until tender, stirring occasionally.

While potatoes cook combine 1/4 tsp salt, water and lentils in a saucepan. Bring to a boil, cover and simmer for 20 minutes. Drain well and set aside. Combine the broth, 1/4 tsp salt, yogurt, mustard, vinegar and sugar in a small bowl. Combine potatoes, lentils, bell pepper and green onion. Drizzle with dressing and toss to combine. Sprinkle with pepper if desired.

NOTES : Original recipe called for 3 tbsp total of oil. One for roasting the potatoes, 2 for the dressing.

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