Potato Lentil Salad with feta, shallots, parsley, and dill with a lemony Dijon mustard vinaigrette

1. Preheat oven to 425 F. Cover lentils with 2 inches of water, bring to a boil, then reduce to a simmer and cover. Cook for 25-30 minutes or until lentils are soft. Drain and rinse to let cool slightly.
2. While lentils are cooking, add potatoes to a baking sheet, drizzle with olive oil, add a pinch of salt and pepper, and toss. Bake for 20-25 minutes or until potatoes are crispy.
3. Prepare dressing by whisking ingredients together in a small bowl.
4. When everything is done cooking and has cooled just a bit (so it’s just warm, not scorching hot), add to a big bowl with rest of salad ingredients and toss together with the dressing.