Lentils with asparagus and green garlic

Ingredients

• 400 g cooked lentils
• 1 small bunch green garlic
• 6 white asparagus spears
• 4 tablespoons soy sauce
• Olive oil
• Water
• Salt

Missing an ingredient?

• What to use instead of olive oil
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Instructions

1. Wash the green garlic and cut it into pieces of about 3 cm.
2. Cut the asparagus in half and set aside the tips, which are softer, to brown later in the skillet. Cut the rest into small pieces.
3. Sauté the asparagus pieces with a drizzle of oil in a pot, along with the green garlic. When they start to brown, add a little water and let them cook over medium heat until they start to soften.
4. Add the lentils, soy sauce and a pinch of salt, and simmer covered over low heat for 10-15 minutes, so the flavors blend. If needed, add a little more water.
5. Meanwhile, brown the asparagus tips in a skillet or on a griddle with a little oil.
6. Serve the lentils when they've absorbed most of the liquid but are still juicy and piping hot, topped with the asparagus tips.

Nutrition facts

Approximate, per serving (about 171 g). Calculated with data from USDA FoodData Central.