Marinated Asparagus with Lemon & LentilsFeatured

Marinated Asparagus with Lemon & Lentils

These deliciously simple marinated lentils with asparagus is a perfect make-ahead spring dish; it can sit in the fridge until you’re ready for it. Perfect for the first picnics of the season.



For 4 Person(s)


  • 125 ml dry green or blue lentils
  • 1 garlic clove, peeled
  • 1 lb fresh asparagus, tough ends snapped off
  • 60 ml olive or canola oil
  • 1 juice of a lemon
  • 10 ml soy sauce
  • 1 freshly ground black pepper


1. In a medium saucepan, cover the lentils with a couple inches of water; bring to a simmer and cook for 40-45 minutes, until tender.

2. Drain well in a colander and transfer to a bowl or heavy-duty zip-lock bag.

3. Meanwhile, bring an inch of water to a boil in another medium saucepan and steam the asparagus for 3-4 minutes, until tender-crisp. Add to the bowl with the lentils.

4. Add the oil, lemon juice, soy sauce and pepper, toss to coat everything well and refrigerate for an hour, or up to two days.

5. Serve cold.