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
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
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. 😉