Asparagus, Lentils, and Romesco Sauce
recipe

A delicious and nutritious dish combining green asparagus, protein-packed lentils, and flavorful romesco sauce. Perfect for Mother's Day brunch or weekend indulgence!
Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- 400 g fresh asparagus
- 200 g green lentils
- 100 ml olive oil
- 2 garlic cloves
- 1 red bell pepper
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish

Instructions:

1. Cook the lentils according to package instructions until tender. Drain and set aside.
2. Wash and trim the woody ends off the asparagus. Steam the asparagus for about 5-7 minutes until tender but still crisp.
3. Prepare the romesco sauce: Roast the red bell pepper in the oven or on the grill until the skin is charred. Peel and seed the pepper. In a blender, combine the roasted pepper, garlic, olive oil, red wine vinegar, smoked paprika, salt, and pepper until smooth.
4. Combine the cooked lentils and steamed asparagus. Serve with the romesco sauce and garnish with fresh parsley.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 15 g
- Carbohydrates: 30 g
- Fat: 20 g
- Fiber: 10 g

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