Lentil Salad with Spinach, Rhubarb and Asparagus
Full protein power ahead: The lentil salad with spinach, rhubarb and asparagus from Spoonsparrow is seasonal, regional and always a good idea!
Ingredients
- 100 g Beluga lentils
- 2 tbsp olive oil
- Salt
- 250 g white asparagus
- 100 g rhubarb
- 1 tsp Honey
- 50 g baby spinach (2 handfuls)
- 20 g Pumpkin Seeds
Instructions
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1.
Bring Beluga lentils to a boil with triple the amount of water. Boil for approx. 25 minutes over medium heat. Drain, rinse and let drain. Mix with 1 tbsp olive oil and a pinch of salt. Meanwhile, wash, clean, peel and diagonally cut the asparagus into pieces. Wash and clean the rhubarb and also cut it into pieces.
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2.
Heat 1 tbsp olive oil in a pan and fry the asparagus for approx. 8 minutes over medium heat, stirring occasionally. Then add the rhubarb and honey and fry for another 5 minutes, salting as you go. Wash and spin dry the spinach. Roughly chop the pumpkin seeds.
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3.
Arrange the spinach with lentils, asparagus and rhubarb on two plates and serve sprinkled with pumpkin seeds.
