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Grilled Asparagus with Lentils & Crushed Macadamias

Prep Time: 15 Minutes

Total time: 35 Minutes

Servings: 6

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    1 Tbsp (15 mL) butter

    1 Tbsp (15 mL) finely chopped shallot

    ½ tsp (2 mL) red pepper flakes, or to taste

    1⁄3 cup (75 mL) crushed, or roughly chopped, raw macadamia nuts

    ¼ cup (60 mL) white wine

    ¾ cup (175 mL) cooked French green lentils

    1 Tbsp (15 mL) chopped fresh cilantro

    salt and ground black pepper, to taste

    Asparagus:

    1 lb (500 grams) asparagus, cleaned and ends trimmed

    1 Tbsp (15 mL) canola oil

    dash salt and ground black pepper

    1 Tbsp lemon juice

    fresh cilantro leaves, for garnish


Directions

  1. PREHEAT the BBQ.
  2. MELT the butter in a medium pan and sauté the shallots, chili flakes, and macadamia nuts and cook until the nuts are lightly golden. Deglaze the pan with white wine and add the cooked lentils and heat through. Mix in the cilantro, season with salt and pepper and remove from the heat.
  3. DRIZZLE canola oil over the asparagus and season lightly with salt and pepper. Grill on the BBQ until slightly charred, but still al dente. Remove from the grill and cut into 1-2 inch pieces. Toss the pieces with the nut and lentil mixture, squeeze on a bit of lemon juice and garnish with fresh chopped cilantro.

Nutritional Information

  • Serving Size: 4-5 asparagus spears with 3 Tbsp (45 mL) lentil mixture
  • Per serving:
  • Calories 150
  • Total Fat 10 g
  • Saturated Fat 2.5 g
  • Cholesterol 5 mg
  • Carbohydrates 10 g
  • Dietary Fibre 4 g
  • Sugar 3 g
  • Protein 5 g
  • Sodium 200 mg
  • Potassium 317 mg
  • Folate 47 mcg