Lentil & Fennel Minestra with Asparagus Tempura & Lemon Aioli

Lentil & Fennel Minestra

with Asparagus Tempura & Lemon Aioli

40 MIN
2 Servings
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Vegetarian
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Carb Conscious
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Lentil & Fennel Minestra with Asparagus Tempura & Lemon Aioli
Title
time-saving
tips & techniques
Prepare the ingredients:
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.

Start the minestra:
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.

Finish the minestra:
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.

Make the aioli:
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.

Make the asparagus tempura:
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.

Plate your dish:
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

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.

Start the minestra:
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.

Make the aioli:
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!

Plate your dish:
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