Spicy Asparagus and Lentil Salad with Fennel Recipe

Name: Spicy Asparagus and Lentil Salad with Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup green lentils, rinsed and picked over; 1 small onion, halved; Salt and freshly ground pepper; 3/4 pound medium asparagus, tips cut to 1 inch, stems chopped; 1 medium fennel bulbquartered, cored and thinly sliced; 1 celery rib, finely chopped; 2 small tomatoes (6 ounces each), finely chopped; 2 jalapeno or serrano chiles, seeded and minced; 2 tablespoons coarsely chopped cilantro; 2 tablespoons coarsely chopped flat-leaf parsley; 3 tablespoons fresh lemon juice; 1 1/2 tablespoons extra-virgin olive oil; 1 1/2 tablespoons soy sauce; 1 medium Belgian endive, spears separated; 4 cups loosely packed mixed baby lettuces (3 ounces)

Servings: persons

1 cup green lentils, rinsed and picked over
1 small onion, halved
Salt and freshly ground pepper
3/4 pound medium asparagus, tips cut to 1 inch, stems chopped
1 medium fennel bulbquartered, cored and thinly sliced
1 celery rib, finely chopped
2 small tomatoes (6 ounces each), finely chopped
2 jalapeno or serrano chiles, seeded and minced
2 tablespoons coarsely chopped cilantro
2 tablespoons coarsely chopped flat-leaf parsley
3 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons soy sauce
1 medium Belgian endive, spears separated
4 cups loosely packed mixed baby lettuces (3 ounces)

1
Bring a medium saucepan of water to a boil.
2
Add the lentils and onion and season with salt and pepper.
3
Reduce the heat to low, cover and simmer until the lentils are tender, about 15 minutes.
4
Drain; discard the onion.
5
Transfer the lentils to a medium bowl and let cool.
6
Cook the asparagus tips and stems in a medium saucepan of boiling salted water until barely tender, about 4 minutes.
7
Drain and rinse in cold water, then drain again and pat dry.
8
Add the asparagus to the lentils.
9
Add the fennel, celery, tomatoes, jalapenos, cilantro, parsley, lemon juice, olive oil and soy sauce to the salad, season with salt and pepper and toss to mix.
10
Arrange the endive spears on plates.
11
Mound the lettuce in the center and top with the asparagus-lentil salad.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup green lentils, rinsed and picked over, 1 small onion, halved, Salt and freshly ground pepper, 3/4 pound medium asparagus, tips cut to 1 inch, stems chopped, and more.

Yes, Spicy Asparagus and Lentil Salad with Fennel falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Asparagus and Lentil Salad with Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions