Lentil spring bowl

Lentil spring bowl

Total: 30 min. | Active: 30 min.
lactose-free, gluten-free, healthy and balanced
Nutritional value / person: 409 kcal
, Fat: 16 g
, Carbohydrate: 33 g
, Protein: 23 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To cook the lentils

250 g green lentils
water, boiling


1 tbsp honey mustard
4 tbsp balsamic vinegar
4 tbsp olive oil
½ tsp salt
a little pepper
½ bunch dill, finely chopped


80 g diced bacon
3 spring onions incl. green parts, cut into strips
250 g green asparagus tips
250 g white asparagus tips
½ tsp salt
1 bunch radish, sliced
50 g baby lettuce
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How it's done

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To cook the lentils

Cook the lentils in boiling water for approx. 15 mins. until soft, drain.


Combine the mustard, balsamic and oil, season. Mix the warm lentils into the dressing, allow to cool slightly. Mix in the dill.


Gently fry the diced bacon in a non-stick frying pan until crispy, without adding any oil. Reduce the heat. Add the spring onions and asparagus, season with salt, cover and cook for approx. 10 mins. Serve the lentils, asparagus, radish and salad in bowls.

Good to know
Tip: Serve with cottage cheese.

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