Lentil and asparagus salad with egg and sumac – Jen Smith – Med Meanderings

Ingredients

• 250g Persian red lentils
• 1/2 Spanish onion, thinly sliced
• 1 garlic clove, finely chopped
• Juice of 2 lemons
• 50 ml extra-virgin olive oil
• 1 tablespoon Sherry vinegar
• 2 teaspoons sumac, plus extra to serve
• 3/4 cup each flat-leaf parsley and mint
• 2 bunches asparagus, trimmed
• 4 eggs, at room temperature
• 50g almonds, coarsely chopped
• 150g Persian feta, coarsely crumbled