Spring just around the corner, and good-quality and reasonably-priced asparagus making a show in our local stores inspired this delicious, high-protein, vegan salad of lentils, farro, roasted asparagus and portobello mushrooms.
It took quite a few pans to create this healthful dish, but it's still easy to make and worth the washing up. I cheated by using Trader Joe's pre-cooked lentils (3/4 cup), but you'd never know by tasting it. I roasted 1 lb cut asparagus in the oven with a tiny amount of TJ's Roasted Walnut oil and sea salt (400 for 20-25 minutes). The farro was also TJ's 10 minute Farro, which I simmered in water for 10 minutes, left for 5 minutes, then drained and fluffed (2/3 cup cooked). The portobellos (1 1/2 large) were cut into 1 inch pieces and fried with a little olive oil and minced garlic and a dash of balsamic vinegar. I also caramelized a shallot in a little olive oil. The ingredients were all combined with salt and pepper, a little more roasted walnut oil, some citrus champagne vinegar to add spark, fresh basil and a handful of pine nuts.
It's hard to beat the satisfaction when a dish turns out exactly how you have envisioned it! Super healthy, but this one's all about the taste. Enjoy!
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