Gluten Free · Main Meals · Recipes · Snacks · Starters

Asparagus & Lentil Salad


Asparagus & Lentil Salad

This recipe isn’t suitable for very low carb diets, but is excellent for those on a moderate intake. The freshness of this salad makes it the perfect meal for spring. Interesting contrasting textures add to the appeal of this dish, a definite must try.

Equipment required

1 medium deep based saucepan
1 small deep based saucepan
1 small fry pan
1 mixing bowl

Shopping list for 2 people

1/2 cup dried red lentils
1 small bunch of asparagus, at least 4 stems each
2 large eggs
Handful of slivered almonds
50g of crumbly feta


1/2 lrg white onion
Small bunch of fresh mint
Juice of 1/2 a lemon
1 tbsp of vege oil or olive oil
1 tsp of apple cider vinegar
Pinch of salt

Method to the madness

Toast the slivered almonds in the fry pan, dry, until they are golden, set aside

Put the lentils in the smaller saucepan and cover with 3 times as much water, ie 1.5 cups, put the lentils on a high heat and leave to boil until tender but not mushy, about 7 minutes

Meanwhile boil the eggs to your liking, I like mine soft, about 3 minutes boiling after heating the water from room temp

Once the water has started boiling add the asparagus and cook until tender, about 3 mins

Finely dice the onion, chop the mint and add all the ingredients for the dressing in the mixing bowl

Once the asparagus is cooked refresh it under cold water, place the eggs in cold water to stop the cooking process until ready to use

Once the lentils are cooked refresh them in cold water, drain well, add them to the mixing bowl and coat in dressing, taste for seasoning allowing for the salty flavour of the feta

Arrange the lentils, egg, asparagus in the bowl, then top with feta and almonds



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