Roasted Asparagus with Lentils
  • 3/4cup dried red lentils
  • 1 1/2cups water
  • 2 large cloves garlic (or more to taste), minced
  • 1/4teaspoon cayenne pepper
  • 1teaspoon ground coriander
  • Olive oil cooking spray
  • 1 bunch(1-pound) asparagus, tough ends trimmed
  • Zest of 1 medium lemon, divided
  • Juice of ½ medium lemon, divided
  • 1cup cooked brown rice
  • 4 green onions, green tops only, finely chopped
  1. In a small saucepan, combine lentils, water, garlic, cayenne, and coriander. Bring to a boil, reduce heat, cover, and simmer steadily for about 15 minutes.
  2. Meanwhile, preheat broiler and place oven rack as close to heat as possible. Spray a baking sheet with oil; spread asparagus on it in a single layer. Coat asparagus with cooking spray and sprinkle with salt and pepper. When broiler is very hot, cook asparagus 3-5 minutes, until crisp. Remove from oven and transfer to a large platter to cool a bit. Add half of lemon zest and juice, tossing to distribute flavors.
  3. When lentils are tender, stir in cooked rice and green onions. Add salt and pepper to taste. To serve, fill two shallow bowls with rice mixture and top with roasted asparagus; drizzle remaining lemon zest and juice over all.
Recipe Notes
Nutrition Facts
Roasted Asparagus with Lentils
Amount Per Serving
Calories 419
% Daily Value*
Sodium 17mg 1%
Total Carbohydrates 78g 26%
Dietary Fiber 15g 60%
Protein 26g 52%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 419 cal, 6% fat cal, 3g fat, 1g sat fat, 0mg chol, 26g protein, 78g carb, 15g fiber, 17mg sodium