1 cup lentils (I used french green, but brown will also work)
1 lb asparagus, ends trimmed off and then cut into 1" lengths (the recipe originally called for 2 lbs.)
1 can (5.5oz) of tomato juice or tomato based veggie juice
3 T lemon juice
1 T dijon mustard
1 T prepared wasabi paste
1 T flax oil (originally it called for 3 T olive oil, which I find excessive, but that's me. Use whaddeva oil you prefer or have in the house)
1 T nutritional yeast (my addition)
1 T chili powder (my addition, the spice mix, not powdered red chilis)
a pinch of cayenne
pinch o' salt
1 pint cherry tomatoes, halved
1 large red onion, diced
8 cups shredded spinach
1 cup nuts of choice (my addition again, we did ours with soynuts)
Boil 2 to 3 cups of water and add the salt and lentils. Boil for 15 minutes, then add the aspargus and boil for a minute or two more until the aspargus is crisp yet a bit tender. Turn off heat, then drain the lentils and asparagus. Set aside.
In a large bowl, whisk together the tomato juice, lemon juice, dijon, wasabi, oil and spices. Add the lentil mixture and toss. Add the tomatoes, onion, spinach and nuts. Wahlah! Serve at room temperature.
The nuts add a special something texture-wise, I suggest trying it with them in there. Makes 4 generous portions.