🍽️ Fresh Lentil and Asparagus Salad

Name: Fresh Lentil and Asparagus Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g asparagus; 100 g lentils; 1 onion; 2 tbsp white wine vinegar; 1 tsp mustard; salt; pepper (from the mill); 2 tbsp olive oil; 2 tbsp chive rings

284 kcal · 30 min · 4 servings

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Ingredients

500 g asparagus
100 g lentils
1 onion
2 tbsp white wine vinegar
1 tsp mustard
salt
pepper (from the mill)
2 tbsp olive oil
2 tbsp chive rings

Instructions

1. Rinse the asparagus under running water.
2. Peel the lower parts of the stalks thinly.
3. Cut off the woody ends of the asparagus stalks.
4. Cook the asparagus in salted water for 12 to 15 minutes until al dente (firm to the bite).
5. Rinse the lentils in a sieve under running water.
6. Place the lentils in a pot with 200 milliliters of water.
7. Cover the pot and cook the lentils on low heat for about 10 minutes.
8. Continue cooking the lentils until all the liquid has been absorbed.
9. Peel the onion.
10. Slice the onion into thin rings.
11. Drain the cooked asparagus.
12. Let the asparagus drip dry for a moment.
13. Cut the asparagus into pieces about 3 centimeters long.
14. Mix the onion rings, asparagus pieces, and lentils in a bowl.
15. Whisk vinegar, mustard, salt, pepper, and olive oil together in a small bowl.
16. Adjust the seasoning of the dressing mixture with salt and pepper.
17. Pour the dressing over the salad and toss everything well.
18. Let the salad rest for a short time to let the flavors meld.
19. Serve the salad garnished with chive rings.

Nutrition per serving

kcal: 284
Protein: 17 g · Fett/Fat: 11 g · Carbs: 27 g