Harissa Lentils Salad with Cabbage and Asparagus
Embrace a vibrant bowl of flavors with this Harissa Lentils Salad featuring crisp cabbage and tender asparagus. It's a nutritious medley where every ingredient shines, bound together by a spicy harissa dressing. Feel free to get creative—mix in your favorite greens or add extra veggies to suit your taste. Enjoy this salad as a hearty meal or a refreshing side; there's no wrong way to make it!
Ingredients
Equipment
Method
- Rinse the lentils under cold running water. In a medium pot, add the lentils and cover with 1.5 liters of water. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes, until tender but not mushy. Drain and set aside.
- While the lentils cook, prepare the harissa dressing. In a small bowl, whisk together the harissa paste, olive oil, red wine vinegar, salt, and pepper until well combined.
- In a large mixing bowl, combine the sliced cabbage, asparagus pieces, and mixed salad greens. Drizzle half of the harissa dressing over the salad and toss gently to coat.
- Once the lentils are ready and cooled a bit, add them to the salad mix and drizzle the remaining dressing. Toss everything together carefully, ensuring the lentils don't break apart.
- Let the salad rest for about 10 minutes to allow the flavors to meld together.
- Serve the salad topped with chopped cilantro and lemon wedges on the side for an extra zing.
Nutrition
Notes
Feel free to adjust the harissa to your liking for a spicier kick!
If lentils aren't available, quinoa or chickpeas can make a delicious substitute.
This salad keeps well in the fridge for up to three days, making it perfect for meal prep.
Enjoy it chilled or at room temperature, so it's versatile enough for any occasion.
If lentils aren't available, quinoa or chickpeas can make a delicious substitute.
This salad keeps well in the fridge for up to three days, making it perfect for meal prep.
Enjoy it chilled or at room temperature, so it's versatile enough for any occasion.
