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Prep time: 40 min.
Preheat oven to 375 degrees.
Rinse lentils in a strainer and pick out any pebbles or debris. In a medium saucepan, combine water and lentils, then bring to a boil over high heat. Once it’s boiling, immediately reduce heat to a simmer. Allow the lentils to cook for 20-30 minutes, until they are soft but retain their shape.
While the lentils are cooking, clean the asparagus by trimming the lower inch of the stalk off. Rinse and pat dry before tossing with 1 tablespoon olive oil, salt and pepper and laying out on a baking sheet. Place in the oven for 15 minutes, until asparagus is tender but not mushy. Remove from oven and transfer to a paper-towel lined plate to absorb some of the olive oil.
Allow both the lentils and the asparagus to cool to room temperature while making the dressing. Mince roasted garlic, then combine with apple cider vinegar and olive oil. Whisk until the ingredients are combined, then salt and pepper to taste.Toss lentils with spinach, top with asparagus stalks and drizzle the dressing over. If desired, top with a poached egg.