Ingredients
Equipment
Method
- Rinse the lentils under cold water and place them in a medium saucepan. Cover with water (about 3 cups) and bring to a boil. Reduce the heat to a simmer and cook for 20-25 minutes, or until tender. Drain any excess water and set aside.
- Meanwhile, in a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- In the same pot used to cook the pasta, add olive oil over medium heat. Sauté the asparagus for 3-4 minutes until bright green and slightly tender. Add the cooked lentils, ground cumin, lime zest, and lime juice. Stir well to combine and heat through for another 2-3 minutes. Season with salt and pepper to taste.
- Combine the cooked pasta with the lentil and asparagus mixture in a large mixing bowl. Toss gently to coat evenly.
- Serve in two bento boxes, adding the diced cucumber on top. Garnish with fresh parsley and include a lime wedge for squeezing over it all.
Nutrition
Notes
If you're looking to customize this dish, consider swapping in your favorite vegetables like bell peppers or zucchini! You can also use other types of pasta—gluten-free options work great too! Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving. Enjoy this deliciously healthy meal as is, or add some grilled chicken or tofu for extra protein!