For the lentils:
- 1 cup green or puy lentils, rinsed
- Optional aromatics: 1 carrot, roughly chopped; 1 celery stalk, roughly chopped; thyme or parsley leaves; 1 bay leaf; 1 dried chili or chile flakes
For the salad:
- 2 or 4 eggs (depending on how many you’d like on your salad)
- 2 Tablespoons butter, ghee, or coconut oil
- 1/2 pound asparagus, sliced on the diagonal
- 1 bunch Easter egg radishes, rinsed and halved lengthwise
- 1 lemon, halved
- 8 cups mixed spring greens
- Small handful of fresh parsley, chopped
- Small handful of fresh chives, chopped
- Extra virgin olive oil
- Balsamic vinegar
- Flaky sea salt
- Freshly cracked black pepper
INSTRUCTIONS:
- In a large pot, add the lentils and aromatics, and cover by about two inches with water. Bring to a boil, covered, and reduce heat to low, simmering until lentils are soft and cooked through, about 45-60 minutes. Set aside to cool in their liquid.
- For the eggs, bring a small pot of water to a boil. Reduce to a simmer, add the eggs and set a timer for 7 minutes. (A little longer for a firmer yolk.) Remove the eggs and plunge into an ice bath to cool. Peel and set aside.
- In the meanwhile, heat a large grill pan or sauté pan over medium heat. Add the butter, and let it melt and get frothy. Add the asparagus, radish, and lemon halves and sauté without disturbing to brown them a little. Toss and stir as needed to evenly cook.
- To make the salad, combine 2 cups of cooked, drained lentils with the salad greens and fresh herbs. Add a generous glug of olive oil and vinegar and toss. Top each salad with half of the radishes and asparagus, and one half of each lemon. Finish with a generous sprinkle of flaky sea salt, freshly cracked pepper, and a squeeze of the lemon.
Source: The Year in Food
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