When I made my lentil & beet salad, I made sure to make extra beluga lentils to have on hand for the next week of meals. I ended up making some super quick & vegan Chipotle “Snobby Joe’s” (lentils & tomato sauce on a bun), and this asparagus salad. I love how the beluga lentils keep their shape here, and add a textural interest along with all the fresh veggies.
Asparagus is one of my favourite veggies, and always a marker of Spring! I tossed it into a grill pan, with a bit of olive oil, and cooked it on the stovetop. (If I had a BBQ, I would have probably thrown the asparagus in a veggie basket. )
Feel free to toss in any veggies you have on hand — the recipe below is just a guideline for what you can do. If you’re trying to eat low glycemic index foods, this salad will do you well, and keep you sustained too.
Beluga Lentil & Asparagus Salad
Serves 2 as a main course, 4 as a side salad
- 1 bunch of asparagus, woody ends snapped off
- 2 Tbsp. olive oil
- 1/2 a red onion, sliced
- 2 handfuls baby carrots, chopped
- 1 zucchini, halved lengthwise and sliced on the bias
- 2 cups cooked beluga lentils (or other firm lentils that retain their shape when cooked)
- dressing: the juice of 1 lemon mixed 1 Tbsp. mustard, 2 Tbsp. olive oil, salt & pepper (I tossed in some jalapeno flakes that I received as a gift for Christmas, they gave a great little zing!)
Toss the asparagus with olive oil, and place in a preheated grill pan over medium-high heat. Cut into 1″ lengths, and add to a large bowl along with the other veggies and the lentils.
Combine the salad dressing separately, and toss with salad.
Kitchen Operas 
as always, looks gorgeous, and sounds beautiful!