- 1
Ingredients
- 1 cup beluga lentils
- 1 bunch asparagus
- 5 large cloves garlic
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon rice vinegar
- 3-4 large lemons
- 4 tablespoons tahini
- 2 tablespoons maple syrup
- 2 tablespoons white wine vinegar
- sea salt and cracked black pepper
Preparation
Step 1
rinse and clean the lentils, removing any debris
- in a medium pot combine the lentils, 1 1/2 cups of water , 1 tablespoon extra virgin olive oil and 3 cloves of crushed garlic.
- bring lentils to a boil for 2-3 minutes, reduce heat to low and simmer until they are soft (you want them to retain texture, so don’t cook until mushy). stir a few times throughout cooking and add a tiny bit more water if needed.
- use grapeseed oil to coat the pan and grill asparagus until they’ve got grill marks but still have some of their crunch.
- while asparagus is grilling and lentils are cooking, make the dressing by combining the tahini with 1 tablespoon olive oil, 2 tablespoons maple syrup, 2 cloves of crushed garlic, 2 tablespoons fresh squeezed lemon juice, 2 table spoons white wine vinegar and salt to taste. add water one tablespoon at a time to achieve a consistency you’re happy with!
- when the lentils are finished cooking, add 1/2 tablespoon rice vinegar and a couple good pinches of sea salt to taste
- serve the asparagus on a bed of lentils, squeeze 1/2 lemon over the plate, drizzle tahini dressing over top and finish with fresh cracked black pepper. enjoy while it’s warm!
* this receipe feed 2 as a meal and makes enough dressing to have leftovers (we eat this dressing on salads and roasted veggies as well!)