Tomatoey French Lentils with Pea Pesto & Asparagus

Name: Tomatoey French Lentils with Pea Pesto & Asparagus
Total time: PT35minutes
Yield: 4
Ingredients: 500g asparagus; 2 garlic cloves, chopped; 1 tbsp olive oil; ½ lemon, juiced; Salt and black pepper; 150g frozen peas; ½ garlic clove; Handful fresh basil; 3 sprigs fresh mint; 30g pine nuts; 30g Parmesan, plus extra to serve; 3 tbsp extra virgin olive oil; ½ lemon, juiced; Salt and black pepper; 2 pouches Merchant Gourmet Tomatoey French Lentils; Extra Parmesan, to serve

Tomatoey French Lentils make the perfect base for this fresh spring salad. Topped with sweet pea pesto and roasted asparagus, it's packed with vibrant flavours, colour and texture whilst making the most of seasonal produce.

Written by Merchant Gourmet

35 minutes Serves 4 Beginner

Ingredients

Roasted Asparagus
500g asparagus
2 garlic cloves, chopped
1 tbsp olive oil
½ lemon, juiced
Salt and black pepper
Pea Pesto
150g frozen peas
½ garlic clove
Handful fresh basil
3 sprigs fresh mint
30g pine nuts
30g Parmesan, plus extra to serve
3 tbsp extra virgin olive oil
½ lemon, juiced
Salt and black pepper
To Assemble
2 pouches Merchant Gourmet Tomatoey French Lentils
Extra Parmesan, to serve

Shop the recipe

Tomatoey French Lentils

250G

Preheat the oven to 180°C.
Place the asparagus in a roasting dish with the garlic, olive oil, lemon juice, salt and pepper. Toss well and roast for 35 minutes, turning halfway through.
Meanwhile, make the pesto. Add the peas, garlic, basil, mint, pine nuts, Parmesan, olive oil, lemon juice and seasoning to a food processor.
Blend until smooth. If needed, add a little extra olive oil to loosen the pesto.
Heat the Merchant Gourmet Tomatoey French Puy & Green Lentils according to the packet instructions.
Spread the warm lentils onto a serving platter or divide between bowls.
Spoon over the pea pesto and top with the roasted asparagus.
Finish with extra grated Parmesan and serve.