Lentils with asparagus and coconut milk
4 servings
30 minutes
Lentils act in this recipe as a neutral cushion, placed under the crispy asparagus sprouts. Black lentils "beluga" will look especially impressive, and in fact resemble black caviar, but it will also turn out well with green and brown.
1
Prepare all the ingredients.
2
Boil the lentils according to the instructions on the package. Add salt to taste at the end.
- Lentils: 250 g
- Salt: to taste
3
Break off the woody lower parts of the asparagus stems, and cut off the tips to set aside for decoration.
- Green asparagus: 150 g
4
Boil salted water in a saucepan, add asparagus stems, and cook until al dente for 2-3 minutes.
- Green asparagus: 150 g
5
Cut the prepared stems into small pieces and mix them into the boiled lentils.
- Green asparagus: 150 g
6
Chop the garlic.
- Garlic: 2 cloves
7
Heat olive oil in a pan and sauté garlic for 15-20 seconds, then pour in coconut milk and bring to a boil.
- Olive oil: 20 ml
- Garlic: 2 cloves
- Coconut milk: 250 ml
8
Add rice flour to the sauce and bring it to a boil again. The sauce should thicken.
- Rice flour: 10 g
9
Taste the sauce and add salt and lemon juice to taste.
- Salt: to taste
- Lemon juice: to taste
10
Serve lentils with sauce and garnish with asparagus spears.
