1 cup black lentils, rinsed
2 cups water or vegetable broth
4 medium beets, roasted (see notes)
1 bunch asparagus, chopped into bite sized pieces
1 large avocado
½ cup cilantro leaves
1 garlic clove
2 teaspoons lime juice (1 lime)
salt and pepper to taste
2 tablespoons water or unsweetened almond milk
2 teaspoons extra virgin olive oil
Pre-heat oven to 400º
Combine the lentils and water or broth in a pot over medium high heat and cook until water is absorbed and lentils are tender – about 15 minutes.
Wash and peel the beets. Wrap in foil and roast for 45 minutes until tender. Brush the asparagus with olive oil and add to the baking sheet with the beets for the last 10 minutes of cook time.
In a blender, combine the avocado, cilantro, garlic, lime juice, salt and pepper and blend. Add water slowly until you have a sauce consistency.
Divide the lentils into 2 bowls, top with chopped asparagus, beets and drizzle with avocado sauce.
Note: all of this can be made in advance and stored in the fridge for 4 days. I recommend making extra of everything to save time and energy.