Lilia, xoxoCook the lentils: rinse and pick the lentils, transfer into a pot, pour cold water on top, add salt and a teaspoon of baking soda. Cook over low heat until it is cooked thru, but still al. dente when bitten. In parallel, the bottom of the baking grease with oil. On top put sliced mushrooms. Sprinkle it with chopped garlic and thyme, season with salt and pepper. Roast at 180 degrees for 30 minutes. Cut the asparagus into 1 inch pieces, put them on a baking tray, sprinkle with garlic and thyme, season with salt and pepper. Add a sprinkle of olive oil. Roast at the same time as mushrooms, for 30 minutes. Pickle red onions as here. Cut the radishes into thin slices. Chop chives and parsley. Cut the red chilli pepper into small dice. In a large bowl mix together the cooked lentils with mushrooms and asparagus. Then add to the salad the pickled red onion, red chilli and thinly sliced radishes, spring onions and green parsley. Peel pickled lemon and chopp into small cubes and add to the salad. Add the lemon juice, season to taste with salt and pepper, and pour some oil on top. Mix well. Let stand for an hour for the tastes to mingle together. Before serving, mix with 2 handfuls of arugula (dandelion) and Bibb lettuce and pomegranate seeds.
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