• Lentil, asparagus & baby tomato salad

    This Lentil, asparagus & baby tomato salad is a light and crunchy addition to any meal, or even enjoyed on its own.

    PREP TIME 15 minutes | COOK TIME 25 minutes | SERVES 4

     

    INGREDIENTS

    • 250 g green lentils
    • 2 tsp olive oil
    • 2 onions, finely chopped
    • 2 garlic cloves, minced
    • 2 tsp finely grated ginger
    • 2 tsp garam masala
    • ¼ cup lemon juice
    • 170 g asparagus, trimmed, cut into 5cm pieces
    • 400 g exotic tomato mix, halved
    • 2 celery stalks, cut into matchsticks
    • ½ cup mint leaves
    • 2 tbsp flaked almonds, toasted
    • 80 g feta, crumbled

     

    METHOD

    COOK lentils in a pot of boiling water for 15 minutes until just tender, drain and rinse.

    HEAT oil in a pan over medium heat. Add onion and fry for 5 minutes until golden. Add garlic, ginger and garam masala, fry for 1 minute until fragrant.

    TRANSFER onion mixture to a serving bowl. Add lentils and lime juice and stir to combine. Season well.

    ADD asparagus to a pot of boiling water, boil for 1 minute, then remove and immediately place into ice water. Stand for a couple of minutes, then drain. 

    ADD asparagus, tomatoes, celery and mint to the lentil mixture; stir until just combined. 

    SERVE topped with nuts and cheese.

     

    Lentil, asparagus & baby tomato salad

    Serves: 4
    Prep Time: 15 minutes Cooking Time: 25 minutes

    Ingredients

    • 250 g green lentils
    • 2 tsp olive oil
    • 2 onions, finely chopped
    • 2 garlic cloves, minced
    • 2 tsp finely grated ginger
    • 2 tsp garam masala
    • ¼ cup lemon juice
    • 170 g asparagus, trimmed, cut into 5cm pieces
    • 400 g exotic tomato mix, halved
    • 2 celery stalks, cut into matchsticks
    • ½ cup mint leaves
    • 2 tbsp flaked almonds, toasted
    • 80 g feta, crumbled

    Instructions

    1

    Cook lentils in a pot of boiling water for 15 minutes until just tender, drain and rinse.

    2

    Heat oil in a pan over medium heat. Add onion and fry for 5 minutes until golden. Add garlic, ginger and garam masala, fry for 1 minute until fragrant.

    3

    Transfer onion mixture to a serving bowl. Add lentils and lime juice and stir to combine. Season well.

    4

    Add asparagus to a pot of boiling water, boil for 1 minute, then remove and immediately place into ice water. Stand for a couple of minutes, then drain. 

    5

    Add asparagus, tomatoes, celery and mint to the lentil mixture; stir until just combined. 

    6

    Serve topped with nuts and cheese.

     

    Did you make this recipe? Make sure to tag us on Instagram @foodandhomesa!

    ALSO SEE:Baby capsicum salad

    Baby Capsicum Salad

    FEATURE IMAGE: AREMEDIA

    Send this to a friend