Beluga Lentils with Garlic Asparagus

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Last night’s dinner was extremely popular! We will definitely be adding it to our rotation.

Alex and I ate ours as pictured above, along with a creamy bowl of Golden Beet Soup on the side. Zander ate exactly zero roasted potato wedges, but he had two big helpings of asparagus and came up with a very interesting twist for the beluga lentils–he added them to his golden beet soup along with a bit of asparagus, which he shredded by hand. Turns out, it was a truly delicious combination! Zander also ate three Sweet Potato Biscuits with his meal (which I made using whole wheat flour).

This dish couldn’t be simpler to make. Here’s how to do it:

BELUGA LENTILS WITH GARLIC ASPARAGUS

Ingredients:

1 1/2 cups beluga lentils
3 cups vegetable broth
a pinch of Himalayan salt

1 1/2 pounds asparagus, chopped
approx. 15 cloves garlic, minced
3 Tbsp olive oil
Himalayan salt to taste
dash of balsamic vinegar

Instructions:

Rinse and soak beluga lentils for about 3 hours. Simmer in vegetable broth and Himalayan salt for 15-20 minutes, until tender.

While lentils are cooking, sauté garlic and asparagus in olive oil, Himalayan salt, and balsamic vinegar for about 5 minutes. Cover and simmer for another 5-10 minutes until asparagus is tender.

After that, how you eat it is up to you! Either serve the asparagus on a bed of lentils, or mix them all together in a bowl of golden beet soup. 😉

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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3 Responses to Beluga Lentils with Garlic Asparagus

  1. Mike & Gloria McCoy says:

    Yummy food. Zander knows what he likes, doesn”t he?

    Sent from Mike & Gloria’s iPad.

  2. Laura says:

    What a excellent blog you have here, and Zander is just awesome, what an inspiration. And this lentil recipe looks so tasty and healthy. I found you through Jack Norris RD’s website. I’m following your blog now. Take good care always,
    ~ Laura

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