← All recipes

🍽️ Colorful lentil and spinach salad with rhubarb and asparagus

324 kcal · 30 min · 4 servings

Ingredients

• 100 g Beluga lentils
• 2 tbsp olive oil
• salt
• 250 g white asparagus
• 100 g rhubarb
• 1 tsp honey
• 50 g baby spinach (2 handfuls)
• 20 g pumpkin seeds

Instructions

1. 1. Place the beluga lentils in a pot.
2. 2. Cover the lentils with three times their volume in water.
3. 3. Bring the water to a boil.
4. 4. Cook the lentils over medium heat for about 25 minutes.
5. 5. Remove the pot from the heat.
6. 6. Drain the lentils.
7. 7. Rinse the lentils briefly with cold water.
8. 8. Let the lentils drain well.
9. 9. Mix the drained lentils with one tablespoon of olive oil.
10. 10. Season the lentils with a pinch of salt.
11. 11. Wash the asparagus.
12. 12. Remove the woody ends from the asparagus.
13. 13. Peel the asparagus.
14. 14. Cut the asparagus into diagonal pieces.
15. 15. Wash the rhubarb.
16. 16. Remove the leaves from the rhubarb.
17. 17. Cut the rhubarb into bite-sized pieces.
18. 18. Heat one tablespoon of olive oil in a pan.
19. 19. Fry the asparagus for about 8 minutes over medium heat.
20. 20. Shake the pan occasionally.
21. 21. Add the rhubarb and honey to the pan.
22. 22. Fry everything for another 5 minutes.
23. 23. Season the mixture with salt.
24. 24. Wash the spinach.
25. 25. Spin the spinach dry.
26. 26. Roughly chop the pumpkin seeds.
27. 27. Arrange the spinach on two plates.
28. 28. Add the lentils, asparagus, and rhubarb.
29. 29. Sprinkle the salad with the pumpkin seeds.
30. 30. Serve the salad.

Nutrition per serving

• kcal: 324
• Protein: 19 g · Fett/Fat: 16 g · Carbs: 26 g