Roasted Lentils with Asparagus

Ingredients

• Puy lentils 200g
• Vegetable stock 300ml
• Olive oil 3 tbsp
• Garlic 2 cloves, minced
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Smoked paprika 1/2 tsp
• Asparagus 1 bunch (approx. 250g), trimmed
• Lemon 1/2, juiced
• Fresh parsley small bunch, chopped
• Fresh mint small bunch, chopped
• Salt to taste
• Black pepper to taste

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Rinse the lentils under cold water. Place them in a saucepan with the vegetable stock. Bring to a boil, then reduce the heat, cover, and simmer for about 20-25 minutes, or until tender but still holding their shape. Drain any excess liquid.
3. While the lentils are cooking, heat 1 tbsp of olive oil in a small frying pan over a medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Stir in the ground cumin, ground coriander, and smoked paprika. Cook for another 30 seconds, then remove from the heat.
5. Add the drained lentils to the spiced garlic mixture and stir well to combine. Season with a little salt and pepper.
6. In a bowl, toss the trimmed asparagus with the remaining 2 tbsp of olive oil, salt, and pepper. Spread them in a single layer on a baking tray.
7. Roast the asparagus in the preheated oven for 10-12 minutes, or until tender-crisp and slightly charred.
8. Add the roasted asparagus to the lentil mixture. Stir in the lemon juice, chopped parsley, and chopped mint. Taste and adjust seasoning with salt and pepper as needed. Serve warm.