Summer Salad of Lentils, Asparagus and Balsamic Braised Figs
Author: 
Recipe type: Salad
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
A refreshing and healthy summer salad of cool lentils, blanched asparagus and balsamic-macerated strawberries for a vibrant and juicy punch. Vegan and vegetarian!
Ingredients
  • ½ cup lentils
  • 1 lb asparagus, washed and cut into 1-inch chunks
  • 1 lb strawberries, washed, trimmed and halved
  • 1 clove garlic, minced
  • 1 lemon
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon turmeric
  • Salt
  • Pepper
Instructions
  1. In a small bowl, toss strawberries with balsamic vinegar and brown sugar - set aside for 1-2 hours and allow them to macerate.
  2. Place lentils in a shallow pan with 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon turmeric and garlic. Cover with an inch of water and simmer on medium heat for 30 minutes.
  3. While lentils are cooking, bring a pot of salted water to a boil. Blanch your asparagus for 2 minutes then immediately submerge in cold or ice-water. Set aside.
  4. Once lentils are soft and most of the liquids are absorbed, remove from heat and drain. Allow to cool.
  5. When all the components are cool and ready, toss them together gently, avoiding bruising the strawberries or crushing the now soft lentils.
  6. Add salt and pepper to taste, dress with fresh lemon juice and serve!
Recipe by Ahu Eats at https://www.ahueats.com/2015/07/summer-salad-of-lentils-asparagus-and-macerated-strawberries.html