Beluga Lentil & Asparagus Salad

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.

Tags: , , ,

Categories: Gluten-Free, Main Course, Salad, Side Dish, Uncategorized, Vegan, Vegetarian


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One Comment on “Beluga Lentil & Asparagus Salad”

  1. fran
    April 13, 2010 at 6:40 pm #

    as always, looks gorgeous, and sounds beautiful!

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