Green lentils, asparagus and watercress

Preparation info
  • Serves


    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

When this recipe was first published I used young pecorino cheese in it so as not to outdo the asparagus. I have since realized that fresh asparagus actually withstands quite a lot and can impart its flavour over pretty gutsy dishes. A flavoursome ewe’s cheese is ideal with the earthy lentils.


  • 200 g green lentils
  • 120 g watercress (thick stalks removed)
  • 40


Wash the lentils in cold water, then place in a saucepan with plenty of fresh water and bring to the boil. Simmer for 15 minutes, or until the lentils are just cooked but haven’t started to disintegrate.

While the lentils are cooking, put half the watercress, the parsley, olive oil, vinegar, garlic and some salt and pepper into a food processor. Blitz until smooth. Pour into a bowl.