Lentil salad with Greek-style cheese and garlic bread | Castello®

Ingredients

• 1 l water
• 1 tsp coarse salt
• 300 g green lentils, e.g. from Puy or black beluga lentils
• 1 rinsed lemon
• 2 tbsp olive oil
• 4 red onions in wedges
• 6 spring onions in short pieces
• 300 g green asparagus in short pieces
• 100 g white cheese blocks (Greek-style cheese)
• 240 g toasted country bread (round loaf)
• 1 split garlic clove