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Lentil Ebly salad with green asparagus

updated

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Ingredients for 3 servings:

  • 1 bag of Ebly
  • 100 g beluga lentils
  • 1 small can of chickpeas
  • 1 bell pepper(s)
  • 250 g cocktail tomatoes
  • 500 g asparagus, green
  • 2 tbsp vinegar (mint vinegar)
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • n. B. herbs, mixed
  • n. B. sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple, quick and vegan

Cook the bag of Ebly and the beluga lentils separately (otherwise the lentils will stain) according to the package instructions. Let cool slightly and toss with the chickpeas. Slice the bell peppers and halve the cherry tomatoes. Place everything in a bowl. Make a vinaigrette with vinegar, lemon juice, oil, herbs, and sugar and toss with the salad. Cut the raw asparagus into approximately 5 cm long pieces, sauté in a pan, and caramelize with a little sugar, if desired. Finally, stir into the salad and serve lukewarm or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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