Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 1 sachet Ebly
- 100 g belua lentils
- 1 small can chickpeas
- 1 bell pepper (s)
- 250 g cocktail tomatoes
- 500 g asparaus, reen
For the vinaigrette:
- 2 tablespoon vinegar (mint vinegar)
- 1 tablespoon lemon juice
- 3 tablespoon olive oil
- herbs, mixed
- sugar
Print Recipe
Pin Recipe Instructions
- Cook the sachet of Ebly and the beluga lentils separately from each other (otherwise the lentils would stain) according to the instructions on the package. Let cool slightly and mix with the chickpeas.
- Cut the bell pepper into pieces, halve the cherry tomatoes. Put everything in a bowl.
- Make a vinaigrette from vinegar, lemon juice, oil, herbs and sugar and mix with the salad.
- Cut the raw asparagus into pieces about 5 cm long, fry in a pan and caramelize with a little sugar if necessary. Finally fold into the salad and serve lukewarm or cold.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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