- Makes 4 to 6 servings
INGREDIENTS1½ cups French green lentils, rinsed and picked over ½ pound asparagus, trimmed
1/3 cup chopped toasted walnuts
4 scallions, white and light-green parts only, finely chopped
1 garlic clove, pressed or finely chopped
¼ cup extra-virgin olive oil
Zest of 1 lemon
Squeezed juice of 1 lemon
1 teaspoon flaky sea salt
¼ cup finely chopped flat-leaf parsley
3 tablespoons finely chopped dill fronds
½ cup crumbled feta cheese
- Start to Finish: 45 minutes
DIRECTIONS - I made this last night so have made a few changes/suggestions.1. In a medium saucepan, combine the lentils with 6 cups water. Bring the water to a boil and simmer the lentils until tender, about 20 minutes (don't over do these). Drain the lentils and transfer them to a large bowl. 2. Meanwhile, in a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Place the asparagus in the steamer basket to steam for a few minutes (recipe states 5 but it was too much) - you don't want to overdo them. Run the asparagus under cool water, then slice into 2-inch pieces and set aside.
3. Add the walnuts, scallions, garlic, olive oil, lemon zest, lemon juice and salt and pepper to the lentils. When the lentils stop steaming, about 5 minutes, mix in the reserved asparagus and the parsley, dill and cheese. Serve warm or at room temperature.
Delicious and one can only begin to imagine how good for your body!! I served with med veg couscous and prawns in garlic, using the garlic oil to drizzle over everything, and with an indian naan. Sound odd but it worked and was a very fresh and light summer dinner!