Roasted Asparagus with Lentils
A touch of spice, a zing of lemon, the crunch of roasted asparagus and the comfort food of brown rice and lentils. Such a flavourful combination, and so easy to make. A new found favourtie.
– Credit: Delicious Living
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 2 1x
- Category: Dinner
- Method: Stovetop and baked
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 3/4 cup dried red lentils
- 1 1/2 cups water
- 2 large cloves garlic (or more to taste), minced
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- Olive oil cooking spray
- 1 bunch (1-pound) asparagus, tough ends trimmed
- Zest of 1 medium lemon, divided
- Juice of ½ medium lemon, divided
- 1 cup cooked brown rice
- 4 green onions, green tops only, finely chopped
Instructions
- In a small saucepan, combine lentils, water, garlic, cayenne, and coriander. Bring to a boil, reduce heat, cover, and simmer steadily for about 15 minutes.
- Meanwhile, preheat broiler and place oven rack as close to heat as possible.
- Spray a baking sheet with oil; spread asparagus on it in a single layer. Coat asparagus with cooking spray and sprinkle with salt and pepper.
- When broiler is very hot, cook asparagus 3-5 minutes, until crisp. Remove from oven and transfer to a large platter to cool a bit. Add half of lemon zest and juice, tossing to distribute flavors.
- When lentils are tender, stir in cooked rice and green onions. Add salt and pepper to taste.
- To serve, fill two shallow bowls with rice mixture and top with roasted asparagus; drizzle remaining lemon zest and juice over all.
Nutrition
- Calories: 444
- Sugar: 7g
- Sodium: 175mg
- Fat: 3g
- Carbohydrates: 82g
- Fiber: 30g
- Protein: 27g
- Cholesterol: 0mg
Keywords: vegan, easy, dinner, stovetop, baked, comfort