Name: Lentil and asparagus salad with egg and sumac
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 gm Persian red lentils (see note); ½ Spanish onion, thinly sliced; 1 garlic clove, finely chopped; Juice of 2 lemons; 50 ml extra-virgin olive oil; 1 tbsp Sherry vinegar; 2 tsp sumac, plus extra to serve (optional); ¾ cup each flat-leaf parsley and mint; 2 bunches asparagus, trimmed; 4 eggs, at room temperature; 50 gm almonds, coarsely chopped; 150 gm Persian feta, coarsely crumbled

Lentil and asparagus salad with egg and sumac

Australian Gourmet Traveller fast recipe for lentil and asparagus salad with egg and sumac.

Serves 4

Cook

30M

Ingredients

250 gm Persian red lentils (see note)

½ Spanish onion, thinly sliced

1 garlic clove, finely chopped

Juice of 2 lemons

50 ml extra-virgin olive oil

1 tbsp Sherry vinegar

2 tsp sumac, plus extra to serve (optional)

¾ cup each flat-leaf parsley and mint

2 bunches asparagus, trimmed

4 eggs, at room temperature

50 gm almonds, coarsely chopped

150 gm Persian feta, coarsely crumbled

Method

Main

1.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.

2.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.