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–+ servings

Roasted Asparagus with Romesco Sauce & Lentils

A vibrant and nutritious dish featuring tender roasted asparagus, flavorful romesco sauce, and hearty lentils, perfect for a healthy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Roasted Asparagus
  • 1 bunch asparagus trimmed
  • 2 tablespoons olive oil for drizzling
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
For the Romesco Sauce
  • 1 red bell pepper roasted skin removed
  • 1/2 cup almonds toasted
  • 1 clove garlic minced
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon smoked paprika
  • 1/4 cup olive oil
  • 1 teaspoon salt to taste
For the Lentils
  • 1 cup green or brown lentils rinsed
  • 3 cups water
  • 1 teaspoon salt to taste

Method
 

Prepare the Lentils
  1. In a pot, combine lentils, water, bay leaf, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain and discard bay leaf.
Roast the Asparagus
  1. Preheat the oven to 425°F (220°C). On a baking sheet, toss asparagus with olive oil, salt, and pepper. Roast for 15-20 minutes until tender and slightly charred.
Make the Romesco Sauce
  1. In a blender, combine roasted red bell pepper, almonds, garlic, red wine vinegar, smoked paprika, olive oil, and salt. Blend until smooth.
Assemble the Dish
  1. On a plate, layer lentils, top with roasted asparagus, and drizzle with romesco sauce. Serve warm.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 300mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 1200IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

This dish can be served warm or at room temperature. Feel free to add more vegetables or spices to suit your taste.

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