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Roasted Asparagus with Bulgar Wheat & Lentils.

Roasted Asparagus with Bulgar Wheat & Lentils
Author
Jonathan Simmonds
Cook Time
20 minutes
Course
Dinner
Prep Time
5 minutes
Serves
1
Tags
vegan
Time
25 minutes

Ingredients

  • 1Red Onion
  • 2 tspSesame Oil
  • 40 gLentil Verde
  • 300 mlVegetable Stock
  • 80 gAsparagus
  • 60 gBulgar Wheat
  • 0.5 tspLebanese Spice
  • 10 gTahini
  • 1 cloveGarlic
  • 1 tbspBoiling Water
  • Black Pepper
  • Chilli Flakes

Cookware

  • Saucepan
  • Baking Sheet

Method

  1. Finely chop red onion (1) in sesame oil (2 tsp) and fry on a high heat in a saucepan.

  2. Once browned, add the lentil verde (40 g) and vegetable stock (300 ml). Once boiling, turn down the heat and leave to simmer for 10 minutes.

  3. Meanwhile, chop asparagus (80 g), lightly coat in a little extra oil and place on a baking sheet in a pre-heated 180°C oven (or air frier) for 10 minutes.

  4. Add the bulgar wheat (60 g) and lebanese spice (0.5 tsp) to the pan with the lentils and cook for a further 10 minutes, adding a little more water if it starts to stick.

  5. Prepare the dressing by mixing tahini (10 g) with garlic (1 clove) and boiling water (1 tbsp) until it reaches the same consistency.

  6. Serve the bulgar wheat and lentils, applying the dressing and topping with the roast asparagus. Season with black pepper and chilli flakes as desired.

The asparagus can be substituted for roughly twice the weight of broccoli or cauliflower. In this case, add a tablespoon of water to the oven / air frier to stop them drying out too much.