Lizzzz Lemon Loves Lentils

 If you don't understand the reference in the title, then you must check out the Oprah "30 Rock" clip here.  It will have you giggling, or at the very least spontaneously shouting "Lizzzzz Lemon" like me and LW.  Anyways, I'm sure Oprah would have added the recipe I cooked up last night, thanks to Kara Shelby's recommendation, to her favorite things list {had she not decided to get greedy and start her OWN network}.  The recipe was quick to make and filling {two of my most important requirements}.  The dish can be served steaming hot, room temperature, freezing cold, you name it - it works.  Perfect for those summer BBQs.  

LEMONY LENTIL SALAD W. ASPARAGUS & SPRING HERBS
INGREDIENTS
1 cup of pre-made steamed lentils, rinsed
1/2 pound of asparagus, trimmed
1/8 cup of chopped almonds
4 scallions, white and light-green parts only, finely chopped
1 garlic clove
1 tablespoon of extra virgin olive oil

Zest of 1 lemon

3 tablespoons of fresh lemon juice

1 teaspoon of flaky sea salt

3 tablespoons finely chopped dill fronds

1/4 cup of mushrooms 

* The original recipe called for walnuts instead of almonds, crumbled feta, and parsley.  Kara and I both used different ingredients from what it called for, and enjoyed, so use whatever your heart's desire!

 

DIRECTIONS
1. In a large pot fitted with a steamer basket, bring 1 inch of water to a boil.  Place the asparagus in the basket to steam for 5 minutes.  Run the asparagus under cool water, then slice into 2-inch pieces and set aside. 

2.  In a medium saucepan, heat the rinsed lentils with the EVOO for 3-4 minutes.  Add the almonds, scallions, garlic, lemon zest, lemon juice, mushrooms, dill and salt. 

3.  Remove from heat.  Plate.  Enjoy!  

 

  {FOR DESSERT: Fresh berries and lychees}