Lentil and asparagus salad with unusual dressing

Ingredients for 2 servings:

• 50 g lentils, red
• 1 tbsp vegetable stock powder
• 10 stalk(s) asparagus, green
• 2 stalk(s) spring onion(s)
• 1 piece(s) cucumber(s), approx. 7 cm long, cut into small pieces
• 4 sprig(s) ground elder, the leaves of which
• 4 tbsp vegetable broth
• 1 tbsp soy sauce, dark
• 1 tbsp linseed oil
• e.g. salt and pepper
• 2 slices of black bread or farmer’s bread without crust
• 3 garlic cloves
• 2 pinches of salt
• 1 tsp butter
• 1 tbsp oil, neutral (e.g. rapeseed oil)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

For the salad, bring about 500 ml of water with the granulated vegetable stock to a boil and cook the red lentils until soft. Drain and reserve the stock. Peel the green asparagus, trim the asparagus tips, and cut the rest of the stalks into diagonal pieces. Cook these pieces in the lentil stock from step 1 until soft, then add the asparagus tips to the boil for about 2 minutes. Drain again and reserve the stock. Separate the asparagus tips. Cut the green parts of the spring onions into diagonal rings. For the dressing, place the cucumber, ground elder leaves, 4 tablespoons of the reserved vegetable stock, soy sauce, and the remaining ingredients in a tall container and puree until smooth using a hand blender. For the croutons, cut the crustless black bread (farmer’s bread) into pieces. Peel and finely chop the garlic, sprinkle with a little salt, and mash with the back of a knife. Heat the butter and oil in a pan and fry the bread pieces. Just before serving, add the crushed garlic and roast it. Mix the lentils, asparagus pieces, and spring onions and divide them among plates. Drizzle with about 2-3 tablespoons of dressing and place the asparagus tips upright in the salad. Scatter the crispy garlic croutons around the salad. The quantities given are enough for a dinner for two or as an appetizer for four people.