AT A GLANCE
|01||Cook lentils in a saucepan of unsalted boiling water until just tender (10-12 minutes), drain, refresh, drain well and place in a large bowl. Combine onion, garlic and lemon juice in a bowl and stand until onion softens (5 minutes). Stir in oil, vinegar and sumac, add to lentils with herbs, and toss to combine.|
|02||Blanch asparagus until just tender (1-2 minutes), refresh, drain and set aside. Cook eggs in a saucepan of boiling water until soft-boiled (7 minutes), cool under cold running water, then peel and halve. Top lentil salad with asparagus and eggs, season to taste and serve scattered with almonds, feta and sumac.|
Note Persian red lentils are available from select delicatessens; if they're unavailable, substitute small green lentils.