Lentils with Asparagus and Coconut Milk
Main Dishes • Romanian
Description
First, trim the asparagus spears (keeping the most tender tops for garnish), then boil them until al dente: they should be crisp. The sauce is prepared in the same way as béchamel, but without gluten and animal fats. It’s a rare case where a dish suitable for any dietary guideline also looks enticing. Coconut milk can be substituted with almond or soy milk if the garlic flavor combined with coconut and almond is off-putting.
Ingredients
- Lentils 10 oz
- Asparagus 5 oz
- Coconut Milk 10 fl oz
- Olive Oil 0 fl oz
- Garlic 2 cloves
- Glutinous Rice Flour 0 oz
- Meyer Lemon Juice to taste
- Salt to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Cook the lentils according to the package instructions. Season with salt to taste at the end.
Step 3
Break off the woody ends of the asparagus stalks, and trim the tips to set aside for garnish.
Step 4
In a saucepan, bring salted water to a boil, add the asparagus stems, and cook until al dente, about 2–3 minutes.
Step 5
Cut the cooked stems into small pieces and mix them into the boiled lentils.
Step 6
Chop the garlic.
Step 7
Heat olive oil in a pan and sauté the garlic for 15–20 seconds, then pour in the coconut milk and bring to a boil.
Step 8
Add rice flour to the sauce and bring it to a boil again. The sauce should thicken.
Step 9
Taste the sauce and add salt and lemon juice to your liking.
Step 10
Serve the lentils with the sauce and garnish with asparagus spears.
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