asparagus and lentil salad

In dinner on July 8, 2013 at 11:21 pm

this recipe was inspired by this recipe, but without the tahini dressing.


start by cutting the ends off your asparagus. toss on a baking sheet with olive oil, salt, and pepper, and roast it in a 350 degree oven until it gets soft (but not too mushy!) and a little brown.

meanwhile, rinse and drain your beluga or black lentils, and cook them according to package directions. although, i would recommend tasting them earlier than the package says. mine cooked in almost half the time, and you definitely don’t want mushy lentils!


drain and make a pile of lentils on your serving plate.

instead of tahini dressing, i made a concoction of rice wine vinegar, lemon juice, chopping onion, garlic, thyme, salt, pepper, and a splash of balsamic. mix to taste!


lay your asparagus over the lentils and drizzle with dressing. i put a small bowl of it on the table, too, and we did add more as we ate.

on the side, we had vegetarian sausages.


this salad got great reviews. with or without the meat(like) item, it would make a great lunch, too, since it’s fine at room temp.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: