Name: Orange Cumin Lentils Salad with Peas and Asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 200 g green lentils; 100 g fresh peas; 150 g asparagus, trimmed and cut into 2-inch pieces; 150 g mixed salad greens (e.g., arugula, spinach); 1 orange, juiced and zested; 1 tsp ground cumin; 2 tbsp olive oil; 1 tbsp honey or maple syrup; Salt and pepper, to taste; 2 tbsp fresh mint leaves, chopped; 2 tbsp tahini for drizzling (optional)

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Orange Cumin Lentils Salad with Peas and Asparagus

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Welcome to a vibrant bowl of goodness! This Orange Cumin Lentils Salad with Peas and Asparagus is a delightful mix of fresh greens, tender peas, and crisp asparagus, all layered with protein-rich lentils. The refreshing orange cumin dressing brings it all together, while mint adds a burst of flavor. Drizzle with tahini for an extra creamy finish. Feel free to get creative with your greens or add your favorite seasonal veggies!

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: Summer

Cuisine: Healthy/Fusion

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g green lentils
100 g fresh peas
150 g asparagus, trimmed and cut into 2-inch pieces
150 g mixed salad greens (e.g., arugula, spinach)
1 orange, juiced and zested
1 tsp ground cumin
2 tbsp olive oil
1 tbsp honey or maple syrup
Salt and pepper, to taste
2 tbsp fresh mint leaves, chopped
2 tbsp tahini for drizzling optional

Equipment

Large saucepan
Heatproof mixing bowl
Chef's knife
Cutting board
Electric mixer or whisk

Method

Rinse the green lentils under cold water. In a saucepan, combine lentils with 600 ml of water. Bring to a boil, then reduce heat and simmer for 20 minutes until tender. Drain and set aside.
In the same saucepan, bring water to a boil. Blanch the asparagus pieces for about 2 minutes, then add peas for an additional minute. Drain, cool in cold water, and set aside.
In a mixing bowl, whisk together the orange juice, orange zest, ground cumin, olive oil, honey (or maple syrup), salt, and pepper until well combined.
In a large mixing bowl, combine the cooked lentils, asparagus, peas, and mixed greens. Pour over the orange cumin dressing and gently toss to combine.
Transfer the salad to serving plates or a large bowl. Garnish with chopped mint leaves and a drizzle of tahini on the side for added creaminess.

Nutrition

Calories: 350kcalCarbohydrates: 52gProtein: 15gFat: 10gSodium: 210mgPotassium: 600mgFiber: 14gSugar: 5gVitamin A: 2500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Feel free to swap out the lentils for chickpeas or black beans if you're looking for a variation!
Experiment with different greens such as kale or romaine for added crunch.
This salad can be stored in the fridge for up to 3 days, but it’s best enjoyed fresh.
Simply add a splash of lemon juice to refresh the flavors the next day! Enjoy every bite!

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Orange Cumin Lentils Salad with Peas and Asparagus