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🍽️ Fresh Asparagus Lentil Salad

303 kcal · 30 min · 4 servings

Ingredients

• 160 g green lentils
• 800 ml vegetable broth
• 500 g green asparagus
• salt
• 50 g sesame seeds (4 tbsp)
• 1 onion
• 1 cucumber
• 1 stalk celery
• 2 spring onions
• 10 g ginger (1 piece)
• 2 tbsp lemon juice
• 2 tbsp apple cider vinegar
• pepper
• 3 tbsp olive oil

Instructions

1. 1. Pour the lentils into boiling vegetable broth.
2. 2. Cook the lentils on medium heat for about 30 to 40 minutes until soft.
3. 3. Drain the lentils, but keep 4 tablespoons of the broth for later.
4. 4. Peel the bottom third of the asparagus stalks and cut off the woody ends.
5. 5. Split the asparagus stalks in half lengthwise.
6. 6. Add the asparagus to boiling salted water for 4 to 5 minutes.
7. 7. Immediately shock the asparagus with cold water and let it drain.
8. 8. Cut the asparagus into bite-sized pieces lengthwise.
9. 9. Roast the sesame seeds in a non-stick pan without additional fat.
10. 10. Remove the sesame seeds from the pan and let them cool.
11. 11. Peel the onion and cut it in half.
12. 12. Cut the onion halves into thin strips.
13. 13. Wash the cucumber and slice it into thin rounds.
14. 14. Clean the celery, remove any fibrous strings if necessary, and wash it.
15. 15. Cut the celery crosswise into thin strips.
16. 16. Wash the spring onions and cut them diagonally into thin rings.
17. 17. Peel the ginger and chop it finely.
18. 18. Whisk together lemon juice, vinegar, the reserved broth, salt, pepper, and ginger for the dressing.
19. 19. Vigorously whisk the oil into the dressing until well combined.
20. 20. Mix all prepared salad ingredients in a large bowl.
21. 21. Portion the salad into serving bowls.
22. 22. Drizzle the salad with the dressing.
23. 23. Sprinkle the salad with the roasted sesame seeds.

Nutrition per serving

• kcal: 303
• Protein: 16 g · Fett/Fat: 15 g · Carbs: 25 g