Lentil and Asparagus Salad

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Lentil and Asparagus Salad
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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
For the salad
1 ½ cups small, green Lentils (an un-hulled variety)
4 eggs
1 shallot (finely diced)
1 clove garlic (finely diced)
1 tablespoon olive oil
1 tablespoon butter
2 cups Baby Asparagus (woody ends removed)
lemon juice
1 head red Endive (radicchio)
4 Radish (finely sliced)
For the vinaigrette
2 large tomatoes (finely chopped)
1 clove garlic (finely diced)
2 sun-dried tomatoes (in oil)
2 tablespoons olive oil
2 tablespoons Sherry vinegar
1 teaspoon whole-grain Mustard
sugar
oregano (to garnish)
How healthy are the main ingredients?
Lentilolive oilolive oilMustardgarlicegg

Preparation steps

1.
Cook the lentils in unsalted water for around 40 minutes until al dente.
2.
Boil the eggs until they are between soft- and hard-boiled, then quench in cold water, peel and cut into quarters.
3.
Briefly fry the shallot and garlic in a pan in olive oil and butter. Add the asparagus and fry for 2-3 minutes then add the drained lentils. Stir to mix, then season to taste with salt, ground black pepper and a few squeezes of lemon juice. Remove from the heat.
4.
For the vinaigrette, purée around half of the chopped tomatoes with the garlic, sun-dried tomatoes, 2 tbsp of the tomato oil, the olive oil, vinegar, mustard, salt, ground black pepper and sugar. Stir in the remaining chopped tomatoes and check the seasoning.
5.
Arrange the warm lentils on a serving plate with the asparagus, red endive and radishes. Drizzle over the tomato vinaigrette, place the eggs on top and serve garnished with fresh oregano, and with ciabatta if desired.