Cayenne Chicken with Asparagus and Lentils

Ingredients

• 1 red onion, peeled and halved
• 1 carrot, peeled and halved
• 4 tbsp fresh rosemary
• 400 g dried red lentils, cooked
• 200 g spinach, roughly chopped
• 150 g cherry tomatoes
• 200 g natural yoghurt
• 1 tbsp red wine vinegar
• 300 g chicken breast
• 1 tsp cayenne pepper
• 4 garlic cloves
• 2 tsp dried thyme
• 40 g smoked pancetta
• 8 asparagus, trimmed
• 800 g crusty bread