250 gmPersian red lentils (see note)½Spanish onion, thinly sliced1garlic clove, finely choppedJuiceof 2 lemons50 mlextra-virgin olive oil1 tbspSherry vinegar2 tspsumac, plus extra to serve (optional)¾ cup eachflat-leaf parsley and mint2 bunchesasparagus, trimmed4eggs, at room temperature50 gmalmonds, coarsely chopped150 gmPersian feta, coarsely crumbled
Cook lentils in a saucepan of unsalted boiling water until just tender (10-12 minutes), drain, refresh, drain well and place in a large bowl. Combine onion, garlic and lemon juice in a bowl and stand until onion softens (5 minutes). Stir in oil, vinegar and sumac, add to lentils with herbs, and toss to combine.
Blanch asparagus until just tender (1-2 minutes), refresh, drain and set aside. Cook eggs in a saucepan of boiling water until soft-boiled (7 minutes), cool under cold running water, then peel and halve. Top lentil salad with asparagus and eggs, season to taste and serve scattered with almonds, feta and sumac.
Note Persian red lentils are available from select
delicatessens; if they're unavailable, substitute small green