Ingredients
| Quantity | Ingredients |
|---|---|
| 1 cup | lentils |
| 2 lbs | asparagus, trimmed and cut into 1-inch lengths (5 cups) |
| 1 can | (5.5 oz/165mL) spicy tomato-vegetable juice |
| 3 tbsp | fresh lemon juice |
| 2 tbsp | olive oil |
| 1 tbsp | Dijon mustard |
| 1 tbsp | prepared wasabi paste |
| 3/4 tsp | salt |
| 1 pint | cherry tomatoes, halved |
| 1 large | red onion, diced |
Directions
In large pot of boiling salted water, cook lentils 15 minutes. Add asparagus to pot and cook 2 to 3 minutes or until asparagus are crisp-tender and lentils are tender.
Meanwhile, in large bowl, whisk together tomato-vegetable juice, lemon juice, oil, mustard, wasabi paste and salt. Add lentil mixture; toss well.
Cool to room temperature, add tomatoes, onion and spinach and toss again.
Source: www.wholehealthmd.com