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  1. Preheat oven to 425 degrees. 
  2. Toss asparagus in oil. 
  3. Roast in oven on a baking sheet for 15 minutes, tossing once halfway through. 
  4. While the asparagus roasts, cook lentils by adding them to a medium saucepan and covering with water about 3 inches above the lentils. Bring water to a boil and reduce heat and simmer for 20 minutes. 
  5. Once cooked, stir salt, pepper, cumin and red wine vinegar into lentils. 
  6. To finish, in a medium bowl, combine spinach, asparagus, lentils, and feta cheese. Dress with your favorite homemade salad dressing.

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