Asparagus, lentil salad

Looking for a SPEEDY, HEALTHY dinner or lunch? Give this a go!

Serves 3



  • 500g puy lentils
  • 400g asparagus
  • 50g cranberries
  • 3 spring onions, sliced
  • 3 garlic cloves, crushed
  • 4tbsp olive oil
  • 3tbsp cyder vinegar
  • 50g feta, crumbled


  1. Mix the garlic, oil and vinegar in a bowl.
  2. Heat the lentils and boil the asparagus for 5 minutes, keeping it tender.
  3. Put the cranberries and onions in a mixing bowl, toss along with the dressing, lentils and asparagus.
  4. Separate onto plates and top with the feta.

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