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24 Apr, 2022

Asparagus, noodle and lentil broth

You may not think to place spring veg with noodles, lentils and borth, but trust us on this one. Full of diverse plant foods and texture, this really is the most sooting, cleansing and tasty of dishes. Perfect for a fresh but filling dinner as you enjoy the lighter, warmer evenings.

Recipes

Ingredients:

  • 200g dried shiitake or mixed forest mushrooms
  • Stalk of one broccoli, diced
  • 100g kale
  • 1 tsp miso paste
  • Maldon Salt
  • Cracked black pepper
  • 200g black or puy lentils
  • 500g asparagus
  • 1 tsp sesame oil
  • 4 cloves garlic
  • 100g mixed pumpkin, sesame and sunflower seeds
  • 150g glass noodles
  • Small bunch fresh coriander, chopped
  • Limes wedges

Method:

  1. First make the broth place the shitake or mixed forest mushrooms, broccoli stalks, kale, 1 tsp miso paste, salt and pepper and 1liter of water in a large saucepan. Bring to the boil and simmer for 30 minutes. This should reduce to 500ml. Once cooked strain into a pan.
  2. Whilst the broth is simmering, cook the lentils, place them in a pan and cover with three times the amount of cold water. Add a generous pinch of salt and bring to the boil. Simmer for 10-20 minutes, different varieties have very different cooking time so be sure to keep checking them. Drain and set aside.
  3. Remove the stalky end (usually about an inch) of the asparagus, chop the tips off so they are about 3cm and then chop the rest of the stalk into 1cm pieces. In a small frying pan add a little sesame oil and fry the garlic and seeds until golden, then add the asparagus and a splash of water to stop the garlic from burning. Saute the asparagus for 2-3 minutes until al dente.
  4. Bring the broth back up to boiling point and add in the glass noodles, cook for 1-2 minutes until soft. Now assemble the dish.
  5. Divide the noodles into two deep bowls, add the lentils and asparagus and pour over the rest of the broth. Top with fresh coriander, a squeeze of lime and extra toasted sesame seeds.