Black Lentil Salad with Spicy Blistered Snap Peas & Asparagus

Black Lentil Salad

with Spicy Blistered Snap Peas & Asparagus

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Blistering vegetables, or pan-cooking them over high heat until their exteriors begin to char, creates delicious contrast in both texture and flavor. Here, we’re blistering seasonal asparagus and sugar snap peas, then tossing them with crunchy turnip (yours may be scarlet queen or purple top), fresh mint, and Calabrian chile paste, a specialty ingredient known for its pungent heat. We’re serving our vegetables over a bed of arugula and gorgeous black lentils tossed with a creamy dressing of mascarpone and lemon juice.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Cook the lentils:
1 Cook the lentils:

Heat a medium pot of salted water to boiling on high. Rinse the lentils and drain thoroughly. Once the pot of water is boiling, add the lentils. Cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

Prepare the ingredients:
2 Prepare the ingredients:

While the lentils cook, wash and dry the fresh produce. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod. Cut the snap peas in half on an angle. Pick the mint leaves off the stems; discard the stems. Roughly chop the arugula. Roughly chop the pistachios. Quarter and deseed the lemon. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a medium bowl with the juice of 2 lemon wedges. Peel the turnip; quarter lengthwise, then thinly slice crosswise. Place in a bowl and season with salt.

Make the dressing:
3 Make the dressing:

While the lentils continue to cook, to the bowl with the shallot-lemon juice mixture, add the mascarpone cheese. Season with salt and pepper. Slowly whisk in 1 tablespoon of olive oil until well combined. Season with salt and pepper to taste.

Blister the vegetables:
4 Blister the vegetables:

While the lentils continue to cook, heat a large, dry pan (nonstick, if you have one) on high until hot. Add the asparagus and snap peas in a single, even layer. Cook, without stirring, 3 to 5 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and softened. Transfer to a large bowl; immediately season with salt and pepper.

Finish the vegetables:
5 Finish the vegetables:

To the bowl of blistered vegetables, add the seasoned turnip, mint (tearing the leaves just before adding), the juice of the remaining lemon wedges, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine. Season with salt and pepper to taste.

Finish the lentils & plate your dish:
6 Finish the lentils & plate your dish:

To the pot of cooked lentils, add the arugula and dressing. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine. Season with salt and pepper to taste. Divide the finished lentils between 2 dishes. Top with the finished vegetables. Drizzle with olive oil. Garnish with the pistachios and goat cheese. Enjoy!

Tips from Home Chefs

Cook the lentils:
1 Cook the lentils:

Heat a medium pot of salted water to boiling on high. Rinse the lentils and drain thoroughly. Once the pot of water is boiling, add the lentils. Cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

2 Prepare the ingredients:

While the lentils cook, wash and dry the fresh produce. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod. Cut the snap peas in half on an angle. Pick the mint leaves off the stems; discard the stems. Roughly chop the arugula. Roughly chop the pistachios. Quarter and deseed the lemon. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a medium bowl with the juice of 2 lemon wedges. Peel the turnip; quarter lengthwise, then thinly slice crosswise. Place in a bowl and season with salt.

Make the dressing:
3 Make the dressing:

While the lentils continue to cook, to the bowl with the shallot-lemon juice mixture, add the mascarpone cheese. Season with salt and pepper. Slowly whisk in 1 tablespoon of olive oil until well combined. Season with salt and pepper to taste.

4 Blister the vegetables:

While the lentils continue to cook, heat a large, dry pan (nonstick, if you have one) on high until hot. Add the asparagus and snap peas in a single, even layer. Cook, without stirring, 3 to 5 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and softened. Transfer to a large bowl; immediately season with salt and pepper.

Blister the vegetables:
Finish the vegetables:
5 Finish the vegetables:

To the bowl of blistered vegetables, add the seasoned turnip, mint (tearing the leaves just before adding), the juice of the remaining lemon wedges, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine. Season with salt and pepper to taste.

6 Finish the lentils & plate your dish:

To the pot of cooked lentils, add the arugula and dressing. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine. Season with salt and pepper to taste. Divide the finished lentils between 2 dishes. Top with the finished vegetables. Drizzle with olive oil. Garnish with the pistachios and goat cheese. Enjoy!

Finish the lentils & plate your dish:
Browse Steps
1 of 6