We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Lentil & Fennel Minestra
with Asparagus Tempura & Lemon Aioli
40 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 700 Cals/serving
-
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.
Get Cooking
fresh
ingredients
Title
- 1 cup French Green Lentils
- 4 cloves Garlic
- 1 bunch Asparagus
-
1 Fennel Bulb
- 1 Lemon
- 1 Yellow Onion
- 1 bunch Chives
- 2 Tbsps Tomato Paste
-
¼ cup Mayonnaise
-
¼ cup Rice Flour
-
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered