Celina
Apprentice
Celina Apprentice
5 years ago

10 min

30 min

Ingredients2 persons

  • 100 gr beluga lentils
  • aspargus (1/2 bunch)
  • 1 spring onion
  • strawberrys (as many as you like)
  • fresh coriander
  • balsamic
  • olive oil
  • mostardel (optional)
  • fleur de sel (or sea salt)
  • pepper

slice the spring onion and roast it in a large pan
add the (washed) lentils and water (cover well) and cook the lentils 20min (or according to package)
in the meanwhile wash the aspargus, cut of the ends. cut the heads to cook in whole and cut the rest into 1,5 cm pieces
add the aspargus to the lentils ca. 4 min befor the end of the cooking time.
make a vinaigrette with oil, balsamic, mostardel, fleur de sel and pepper. pour away the water and mix the lentils and aspargus with the sauce and let it cool down. cut the strawberrys and slice the coriander thinly. when the salad is cool, add the strawberrys and herbs and serve with fresh bread

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