1 cup French-style lentils
1 tbsp olive oil
1 brown onion, cut into thin wedges
3 chorizo, sliced
1 bunch asparagus, trimmed, halved lengthways
250g punnet cherry tomatoes, halved
8 slices sourdough bread
2 tbsp olive oil
2 garlic cloves, crushed
100g feta, crumbled
1 Place lentils in a saucepan with 2 cups water. Place over a medium heat and bring to the boil. Simmer for 20 minutes or until lentils are tender. Drain.
2 Preheat oven to 200˚C. Heat oil in a large frying pan over medium heat. Add onion and chorizo. Cook for 8 minutes or until onion is soft and chorizo is golden.
3 Bring a saucepan of water to the boil. Add asparagus; cook for 2 minutes or until tender. Drain. Add asparagus and tomatoes to chorizo mixture. Stir until combined. Cook for 2 minutes. Add lentils and cook until heated through.
4 Place bread slices on baking tray. Combine oil and garlic in a bowl. Brush mixture onto each side of bread slices. Bake for 10 minutes or until crisp. Spoon lentil mixture into bowls. Top with feta. Season with salt and freshly ground black pepper. Serve with garlic bread on the side.