Black Lentil Salad with Roasted Asparagus
1 cup dried black lentils
¼ cup chopped fresh chives
½ to 1 lb asparagus, roasted or grilled
3 tbsp balsamic vinegar
1 tsp mascavo sugar
Salt and pepper to taste
Place the onion in a bowl of ice water and allow it to sit while you prepare the rest of the salad. This will draw some heat out of the onions. If your onions are already sweet, you can skip this step.
In a medium sauce pan, add the lentils and 4 cups of water. Bring to a boil, reduce heat and simmer partially covered for 20-25 minutes. You want the lentils to be slightly firm for a salad. Drain and rinse with cold water until cooled. Pour into a medium bowl.
Drain the onion. Add the chives and onion to the lentils. Chop the asparagus into ½ inch pieces and add to the lentils.
In a small bowl, whisk together the vinegar, olive oil and sugar. Add salt and pepper to taste. Pour the dressing over the lentils and toss to coat. Add more salt or pepper if desired. Serves 2-3 for a main, or 4 for a side.
Note: To roast the asparagus, spread in a single layer on a baking sheet. Bake at 400 degrees F for about 15 minutes, or until dark green, but still crisp.
Soon I’ll be looking for ideas to use up all our asparagus. What’s your favorite way to prepare it?
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