Balsamic Puy Lentils with Roasted Carrots and Asparagus
Ingredients
- 100g of small carrots
- 100g of asparagus
- 1/2 white onion
- 1 big clove of garlic (2/3 small ones)
- 3 tbsp balsamic vinegar
- 100g puy lentils
- Bunch of fresh parsley, chopped
- Olive oil, salt & pepper
Preparation
Preheat your oven to 190C.
Rinse the lentils in cold water and then place in a pan with 3 times the volume of water. Bring to a boil and then reduce heat and simmer for 18-20 minutes.
Dress the carrots and asparagus in olive oil. Start by roasting the carrots for 10 minutes, then add the asparagus and continue roasting for another 15 minutes.
Dice the onion and garlic finely. In a pan, heat oil and saute onions until soft but not browned (about 5 minutes), then add garlic and saute for another 2 minutes, stirring continuously to avoid burning.
When lentils are cooked, drain and add to the onion and garlic pan. Stir well, then pour over the balsamic vinegar. Let it bubble up and reduce. Serve in a bowl with roasted vegetables on top.
