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Spicy lentil salad with roasted asparagus, tomato & croutons

Spicy lentil salad with roasted asparagus, tomato & croutons


This recipe makes a great lunch to take to work — just pack the dressing separately

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    941kj 226kcal
  • Fat
    Med 11%
  • Saturates
    Low 6%
  • Sugar
    Low 10%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 26g


  • 250g Co-op British asparagus, trimmed and halved
  • ½ x 250g pack Co-op baby plum tomatoes, halved
  • 50g stale bread, cubed (we used Co-op sourdough boule)
  • 2 tbsp Co-op olive oil
  • 250g precooked green lentils
  • Zest and juice of 1 lemon
  • 1 tbsp Co-op Fairtrade clear honey
  • 1 tsp Dijon mustard
  • ½ tsp chilli flakes
  • 1 garlic clove, crushed
  • 70g pack Co-op rocket
  • 25g pack flat leaf parsley, leaves only, roughly chopped


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the asparagus, plum tomatoes and bread on a baking tray and drizzle over half the olive oil
  3. Season, then toss together and roast for 20 mins
  4. Meanwhile, heat the lentils according to the pack instructions
  5. Whisk together the remaining olive oil, lemon zest and juice, honey, mustard, chilli flakes and garlic in a small bowl to make a dressing
  6. Arrange the rocket and lentils on a serving plate
  7. Top with the roasted asparagus, tomatoes and croutons, then drizzle over the dressing
  8. Scatter over the parsley to serve