What it took for 2:
* 1/2 cup uncooked French green lentils, picked over for any stones
* 2 Tbs. extra-virgin olive oil
* 3 cloves garlic, minced
* 1/4 to 1/2 bunch asparagus, ends trimmed, sliced into small pieces
* 6 cups chopped garden greens (I used swiss chard, kale and spinach)
* 1/2 avocado, sliced
* 2-4 Tbs. favorite hummus
* 2-4 tsp samal oelek
* small handful of toasted walnuts
* coarse salt and freshly ground pepper
Cook the lentils in boiling water until tender, but not broken, 20 to 25 minutes. (if you can’t find French lentils and are using regular green lentils, the timing may be shorter. Start checking at the 15-minute mark.)
Heat the oil in a large sauté pan over medium-high. Add the asparagus and sauté until slightly tender, 3 minutes. Add the garlic; bloom 30 seconds. Add the remaining chopped garden greens and sauté until wilted, 2 minutes. If you need to add a little water to help it along, don’t! Just kidding, you totally can. Season with a little salt and pepper.
Serve lentils with sautéed greens, topped with avocado slices, a dollop of hummus and a little sambal oelek.
And the walnuts.
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