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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.

asparagussaladserved

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!

asparaguslentils

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!

asparagusdressing

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.

asparagusplated

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.

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