Lentil, frisée salad with asparagus and sherry vinaigrette

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lentil, frisée salad with asparagus and sherry vinaigrette

Lentil, frisée salad with asparagus and sherry vinaigrette

Gluten-Free Friendly, Dairy-Free, Vegetarian

2 Servings, 475 Calories/Serving

5–20 Minutes

This warm vegetarian salad gets a protein boost from mineral-rich lentils cooked with thyme and other aromatics. Spikey frisée gives a bit of attitude and crunch, while a sherry and honey vinaigrette tames the green’s slight bitterness.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 bunch asparagus
  • 1 large red spring onion
  • 4 to 5 baby carrots
  • 2 sprigs thyme
  • 1 teaspoon ras al hanout
  • 15-ounce can lentils
  • 1 head frisée 1 shallot
  • 2 tablespoons sherry vinegar
  • 1 teaspoon honey

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Sauté asparagus

Heat sauté pan on high. Rinse asparagus and pat dry. Trim off tough ends and drizzle with oil. Toss asparagus in hot pan with a pinch of salt and cook until soft and slightly charred, 5 to 7 minutes. Remove from heat. Meanwhile:
*Peel and finely dice onion.
*Peel and trim carrots. Slice on an angle into 1/4-inch pieces.


Cook aromatics, prep salad:

In the same pan heat 1 tablespoon oil over medium heat until shimmering. Add onions and a pinch of salt and sauté until soft and translucent, 4 to 6 minutes. Add thyme and carrots and cook until just soft, 2 to 3 minutes. Stir in ras al hanout, lentils and 1/4 cup water. Reduce to a simmer and cook until all the water has absorbed, 8 to 10 minutes. Remove from heat and let cool. While that's going: Rinse frisee and shake dry. Trim off root end and separate leaves. Peel and mince shallot.


Make dressing

In a small bowl mix shallot with salad dressing and 2 tablespoons oil. Stir to combine and add a pinch of salt to taste.


Toss salad, plate

Toss frisée with vinaigrette and lentils. Divide evenly between two plates and serve alongside asparagus.