Springtime salad gently modified from this one on the Green Kitchen Stories, that's easily a meal. Be sure to use lentils that hold their shape well during cooking, and don't over-toss this salad. Otherwise the potatoes will begin to break up and become mushy.
If you don't have them on hand, cook up the lentils while you make the rest of the salad. When cooking lentils, use a 3 to 1 ration of water to dried lentils. So, 1 cup of lentils will require 3 cups of water or broth. All lentils are quick cooking, but differ between different kinds of lentils. I used French green lentils, which need to simmer around 40 minutes, but hold their shape beautifully.
Bring a medium pot of well-salted water to a boil, and reduce to a simmer. Add the potatoes, and cook until tender when penetrated with a sharp knife. This can be anywhere from 10 - 20 minutes, depending on the size of your potatoes. Remove the potatoes using a spoon, and pour out enough water to insert a steamer basket. Allow the potatoes to cool and slice in half or quarters, depending on their size. Place in a bowl with the snap peas, radishes, mint, salt and pepper.
Place a steamer basket into the same pot used for cooking the potatoes, and fill it with the asparagus. Steam until just tender, about 10 minutes. Add to the bowl with the potatoes.
Pour one-half of the vinaigrette over the vegetables and very gently toss, using a large metal spoon. Let sit for 10 minutes to absorb some of the dressing, and pour additional dressing - according to your own preference - over the salad before serving.
Use lentils that hold their shape well when cooked. Examples are green lentils and beluga black lentils.