Ingredients
1
cup French Lentils (du Puy)
4
green onions finely chopped
1
bunch of asparagus â cut on bias into 1 inch pieces
1
large leek (or two small) â white part only â quartered lengthwise and thinly sliced
(optional â a container of button mushrooms â thinly sliced)
Directions
1.
Lentils â In a medium pot cover lentils with 1 inch of water, add garlic and bay leaves. Bring to a boil and then drop heat to medium low and simmer for 25 to 30 minutes until lentils are soft but not broken and then drain.
2.
Dressing â add ingredients to a small jar and shake until blended.
3.
Veg â In a large skillet melt butter and olive oil together then add leeks and asparagus, cook until soft. (add mushrooms at this point and cook until soft and slightly browned)
4.
Salad â While lentils are still warm gently fold in half of the dressing, then fold in the veg mixture and finally fold in remaining dressing. Serve Warm.
