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Lentil And Spinach Salad With Pan-Fried Asparagus, Paneer And Coriander Dressing

12 faves
Nutrition per serving    (USDA % daily values)
CAL
321
FAT
28%
CHOL
0%
SOD
25%

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Ingredients for 4 servings

200 g Puy lentils

100 g young spinach, washed

2 tbsp olive oil

250 g young asparagus, woody ends snapped off

250 g paneer, cut into 1″ cubes

2 x green onions, finely chopped

1/2 tsp cumin seeds

25 g bunch of coriander, stems included

1 small green chili, de-seeded and chopped

1 small garlic clove

2 x green onions, chopped

zest and juice of one lime

1/2 tsp sea salt

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