Puy lentils with asparagus, mangetout, hazelnuts & blue cheese

Name: Puy lentils with asparagus, mangetout, hazelnuts & blue cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 250 g puy lentils; 2 bay leaves; 40 g blanched hazelnuts; 150 g asparagus spears, trimmed, then cut into shorter lengths; 3 tbsp extra virgin olive oil; 1 clove/s garlic, crushed; 1 tsp cumin seeds; 150 g trimmed mangetout; 1 tbsp Essential Red Wine Vinegar; 25 g pack mint, leaves chopped; 1 red onion, finely sliced, to taste; 100 g Stilton, crumbled; 1 pack Crosta & Mollica Whole Blend Italian Flatbreads, or similar, to serve

Dressed lentils always offer a great stand-by salad from the cupboard. If you’re not so into blue cheese, then crumbled feta would fit into this brilliantly.

0 out of 5 stars(0) Rate this recipe

Vegetarian2 of your 5 a day

Serves4
CourseLunch
Prepare15 mins
Cook20 mins
Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

250g puy lentils
2 bay leaves
40g blanched hazelnuts
150g asparagus spears, trimmed, then cut into shorter lengths
3 tbsp extra virgin olive oil
1 clove/s garlic, crushed
1 tsp cumin seeds
150g trimmed mangetout
1 tbsp Essential Red Wine Vinegar
½ x 25g pack mint, leaves chopped
1 red onion, finely sliced, to taste
100g Stilton, crumbled
1 pack Crosta & Mollica Whole Blend Italian Flatbreads, or similar, to serve

Method

Preheat the oven to 220ºC, gas mark 7. Place the lentils and bay leaves in a pan with enough cold water to cover generously. Bring to the boil and simmer for 30-35 minutes, until tender but still firm to bite. Drain and remove the bay leaves.
While the lentils are cooking, scatter the nuts over a roasting tin and toast in the oven for 5 minutes, then cool and roughly chop. Place the asparagus in the roasting tin and scatter with 1 tbsp oil, the garlic, cumin seeds and seasoning. Roast for 5 minutes, turning once, then add the mangetout and cook for a further 5 minutes until both are tender.
Place the remaining oil, vinegar and seasoning in a bowl. Add the drained lentils, mint, onion, Stilton and hazelnuts. Stir in the asparagus and mangetout. Toss gently together and spoon into dishes. Heat the flatbreads briefly in the oven, then serve on the side.