Lentil, frisée salad with asparagus and sherry vinaigrette

Vegetarian, Gluten Free, Dairy Free

2 Servings, 475 Calories/Serving

This warm vegetarian salad gets a protein boost from mineral-rich lentils cooked with thyme and other aromatics. Spikey frisée gives a bit of attitude and crunch, while a sherry and honey vinaigrette tames the green’s slight bitterness.


  • 1 bunch asparagus
  • 1 large red spring onion
  • 4 to 5 baby carrots
  • 2 sprigs thyme
  • 1 teaspoon ras al hanout
  • 15-ounce can lentils
  • 1 head frisée 1 shallot
  • 2 tablespoons sherry vinegar
  • 1 teaspoon honey



Sauté asparagus

Heat sauté pan on high. Rinse asparagus and pat dry. Trim off tough ends and drizzle with oil. Toss asparagus in hot pan with a pinch of salt and cook until soft and slightly charred, 5 to 7 minutes. Remove from heat. Meanwhile:
*Peel and finely dice onion.
*Peel and trim carrots. Slice on an angle into 1/4-inch pieces.


Cook aromatics, prep salad:

In the same pan heat 1 tablespoon oil over medium heat until shimmering. Add onions and a pinch of salt and sauté until soft and translucent, 4 to 6 minutes. Add thyme and carrots and cook until just soft, 2 to 3 minutes. Stir in ras al hanout, lentils and 1/4 cup water. Reduce to a simmer and cook until all the water has absorbed, 8 to 10 minutes. Remove from heat and let cool. While that's going: Rinse frisee and shake dry. Trim off root end and separate leaves. Peel and mince shallot.


Make dressing

In a small bowl mix shallot with salad dressing and 2 tablespoons oil. Stir to combine and add a pinch of salt to taste.


Toss salad, plate

Toss frisée with vinaigrette and lentils. Divide evenly between two plates and serve alongside asparagus.

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