INGREDIENTS
1
2 bunch asparagus (about 225g/8oz)
1
Garlic clove
1/2 cup
Peas, frozen
1/2 cup
Red lentils, dried
3 1/2 cups
Stock
1
squeeze Lemon juice, fresh
1/2 cup
Quinoa
1
Salt
1
Salt and freshly ground black pepper
1
splash Olive oil or grass-fed butter
2 tbsp
Parmesan