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Lentil & Fennel Minestra
with Asparagus Tempura & Lemon Aioli
40 minWellness at Blue Apron
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2 Servings
- Est. 700 Cals/serving
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A classic vegetable soup (and minestrone’s culinary ancestor), minestra is delicious, rustic Italian fare. We’re making the dish with French green lentils, stewed with anise-like fennel and warm spices. For an exciting, seasonal addition, we’re tempura-frying springtime asparagus (coating the tops in rice flour batter and lightly pan-frying them) as a crunchy, flavorful garnish. Stirred into each bowl, a lemon aioli completes the minestra with a layer of bright, rich flavor.
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fresh
ingredients
Title
- 1 cup French Green Lentils
- 4 cloves Garlic
- 1 bunch Asparagus
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1 Fennel Bulb
- 1 Lemon
- 1 Yellow Onion
- 1 bunch Chives
- 2 Tbsps Tomato Paste
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¼ cup Mayonnaise
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¼ cup Rice Flour
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2 tsps Lentil Minestra Spice Blend (Ground Coriander, Sweet Paprika & Garlic Powder)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Cut off and discard any fennel stems; small dice the bulb. Peel and small dice the onion. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Snap off and discard the tough, woody ends of the asparagus. Cut off and reserve the top 3 inches of each asparagus stalk; thinly slice the remaining stalks crosswise. Cut the chives into ½-inch pieces.
2
Start the minestra:
In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the fennel, onion, spice blend and ¾ of the garlic paste; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add the tomato paste and cook, stirring frequently, 2 to 3 minutes, or until dark red and fragrant.
3
Finish the minestra:
Add the lentils and 4 cups of water to the pot; season with salt and pepper. Heat to boiling on high. Reduce the heat to medium-high; simmer, stirring occasionally, 24 to 26 minutes, or until thickened and the lentils are tender. Stir in the sliced asparagus and the juice of 2 lemon wedges. Remove from heat; season with salt and pepper to taste. Let stand for 2 minutes before serving.
4
Make the aioli:
While the lentils simmer, in a bowl, combine the mayonnaise, remaining garlic paste and the juice of the remaining lemon wedges; season with salt and pepper to taste.
5
Make the asparagus tempura:
While the lentils continue to simmer, in a large bowl, whisk together the rice flour and 5 tablespoons of water to create a thin batter; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Working in batches, coat the asparagus tops in the batter (letting any excess drip off). Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, carefully add the coated asparagus tops. Cook, flipping halfway through, 3 to 5 minutes, or until golden and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
6
Plate your dish:
Divide the finished minestra between 2 bowls. Top with the asparagus tempura. Garnish with the chives. Serve with the aioli on the side. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Cut off and discard any fennel stems; small dice the bulb. Peel and small dice the onion. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Snap off and discard the tough, woody ends of the asparagus. Cut off and reserve the top 3 inches of each asparagus stalk; thinly slice the remaining stalks crosswise. Cut the chives into ½-inch pieces.
2
Start the minestra:
In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the fennel, onion, spice blend and ¾ of the garlic paste; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add the tomato paste and cook, stirring frequently, 2 to 3 minutes, or until dark red and fragrant.
3
Finish the minestra:
Add the lentils and 4 cups of water to the pot; season with salt and pepper. Heat to boiling on high. Reduce the heat to medium-high; simmer, stirring occasionally, 24 to 26 minutes, or until thickened and the lentils are tender. Stir in the sliced asparagus and the juice of 2 lemon wedges. Remove from heat; season with salt and pepper to taste. Let stand for 2 minutes before serving.
4
Make the aioli:
While the lentils simmer, in a bowl, combine the mayonnaise, remaining garlic paste and the juice of the remaining lemon wedges; season with salt and pepper to taste.
5
Make the asparagus tempura:
While the lentils continue to simmer, in a large bowl, whisk together the rice flour and 5 tablespoons of water to create a thin batter; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Working in batches, coat the asparagus tops in the batter (letting any excess drip off). Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, carefully add the coated asparagus tops. Cook, flipping halfway through, 3 to 5 minutes, or until golden and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
6
Plate your dish:
Divide the finished minestra between 2 bowls. Top with the asparagus tempura. Garnish with the chives. Serve with the aioli on the side. Enjoy!
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