Red lentils asparagus salad

Ingredients

• 200 g Red lentils
• 200 g Asparagus, trimmed and chopped
• 2 tbsp Olive oil
• 3 pcs Spring onions, chopped
• 120 g Cherry tomatoes, halved
• 2 tsp Apple cider vinegar
• 1 clove Garlic, chopped
• 1/4 tsp Fine sea salt

Method

1. Boil the lentils for 25-30 minutes or until tender.
2. In the last 5 minutes of cooking, place a steaming basket over the lentils.
3. Add the asparagus.
4. Steam for 5 minutes or until crisp-tender.
5. In a meantime, combine the olive oil, spring onions, garlic, vinegar, and salt.
6. Drain the lentils and toss with prepared dressing, asparagus, and tomatoes.
7. Serve warm.