A fresh and easy side
Serves 6
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Stir-fried lentils and gently steamed asparagus come together under lashings of herb yoghurt in this dish at once earthy and healthy. Introduce when your feast is slightly too meat-heavy or whenever you’re feeling for something lighter, fresher or vegan.


  • 2 x400 g cans lentils, drained, rinsed
  • ⅓ cup (80 ml) extra virgin olive oil
  • 1 clove garlic, crushed
  • 1 fresh long red chilli, seeded, chopped finely
  • 1 medium lemon (140 g)
  • 680 g asparagus, trimmed
  • 1 cup (280 g) Greek-style yoghurt
  • 1 cup firmly packed fresh flat-leaf parsley leaves
  • ¼ cup fresh tarragon leaves
  • 2 tbsps lemon juice

Pat lentils dry with paper towel. Heat oil in a large frying pan over medium-high heat. Cook garlic and chilli for 30 secs; add lentils. Cook, stirring, for 15 mins or until lentils are crisp. Season to taste. Remove from pan, drain on paper towel.


Remove strips of rind from lemon using a zesting tool; place in a bowl of cold water.


Place half the asparagus in a steamer, bamboo steamer or round wire rack over a wok or wide pan containing about 2 cm water. Steam asparagus, covered, for 1 min; transfer to a plate. Season. Repeat with remaining asparagus.



Pulse half the yoghurt, the herbs and juice in a small food processor until smooth. Transfer to a small bowl; stir in remaining yoghurt; season to taste.


Spoon some of the herb yoghurt on a platter, top with asparagus; sprinkle with crisp lentils. Spoon over more of the herb yoghurt; top with lemon strips. Serve with remaining herb yoghurt.

Herb yoghurt can be made up to a day ahead and refrigerated. Not suitable to freeze or microwave.

Photo: bauersyndication.com.au

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