Preheat the oven to 400°F (200°C).  
Remove the tough ends from the bottom of the asparagus spears (approximately 1-inch) and chop the baby potatoes in half. Thinly slice the onions and set them aside.  
Rinse the green lentils and place them into a medium-sized saucepan with the vegetable stock and a pinch of salt and pepper. Place the pan on the hob over medium/high heat and bring the water to a boil. Once boiling, turn the heat down to simmer, cover with a lid and simmer the lentils for 20 minutes.  
Toss the asparagus and potatoes in olive oil with a pinch of salt and pepper. Line two baking trays with baking parchment, place the asparagus on one sheet and the potatoes on the second sheet — place asparagus on a lined cookie sheet and potatoes on a separate lined cookie sheet. 
Cook the potatoes in the oven for 20 minutes until soft. Once the potatoes have been cooking for 10 minutes add the asparagus to the oven and cook the asparagus for 10 minutes. 
While everything is cooking, place the greens into 4 serving bowls or onto a serving platter.  
Once the lentils have cooked, drain off any excess liquid. Top the mixed green lettuce with warm asparagus, potatoes, onions, chopped dill, and lentils. Drizzle with salad dressing and serve immediately.  Key Features Gluten Free Dairy Free Vegan