Lentil, asparagus & baby tomato salad

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.

Print Recipe

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.

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ALSO SEE:Baby capsicum salad

FEATURE IMAGE: AREMEDIA

Jezza-Rae Larsen

A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.