Summary

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

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Instructions

1. 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.
2. Cut the bell pepper into pieces, halve the cherry tomatoes. Put everything in a bowl.
3. Make a vinaigrette from vinegar, lemon juice, oil, herbs and sugar and mix with the salad.
4. 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.