Vegan Baking Lentils with Asparagus and Turmeric
🌱 100% Plant-Based
Cook Time: 30-40 min
Total Time: ~50 min
Temperature: 375°F
Protein: 18g per cooked cup
Serves: 2
Diet: Vegan, Plant-Based
Ingredients
- 1 cup cooked (198g), from 1/2 cup dry lentils
- 2 cups asparagus, prepped
- 1/2 teaspoon ground turmeric
- 1 tablespoon olive oil or sesame oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 tablespoon soy sauce or tamari for umami
- Optional: squeeze of fresh lemon or lime juice
Instructions
- Prep the protein: Rinse, pick out debris. Red lentils cook fastest. No soaking needed.
- Season: Toss lentils with 1/2 teaspoon ground turmeric, salt, and pepper.
- Prep vegetables: Wash and cut asparagus into even pieces for uniform cooking.
- Heat: Set to 375°F. Add 1 tablespoon oil.
- Cook protein: Add lentils and cook for 30-40 minutes. Lentil loaf or patties, bind with flax egg
- Add vegetables: Add asparagus and cook until tender-crisp, about 5-8 minutes.
- Season: Add to oil early, blooms in fat. Taste and adjust salt and turmeric.
- Finish: Add optional soy sauce or lemon juice for brightness. Serve immediately.
Nutrition Highlights
- Protein: 18g per cooked cup from lentils
- Fiber: High — from both lentils and asparagus
- Diet: 100% plant-based, vegan, dairy-free
- Category: Legumes
Tips for Best Results
- Lentil loaf or patties, bind with flax egg
- Turmeric tip: Add to oil early, blooms in fat.
- Don't overcrowd the cooking surface — work in batches for crispy results.
- For extra protein, serve over quinoa or brown rice.
- Storage: leftovers keep 4 days refrigerated, reheat at 375°F.