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Puy lentils with asparagus, mangetout, hazelnuts & blue cheese

Puy lentils with asparagus, mangetout, hazelnuts & blue cheese

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.

5 out of 5 stars(1) Rate this recipe
Vegetarian2 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  1. 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.

  2. 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.

  3. 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.


Typical values per serving when made using specific products in recipe


3,081kJ/ 737kcals



Saturated Fat












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5 out of 5 stars1 rating