To cook the lentils
Cook the lentils in boiling water for approx. 15 mins. until soft, drain.
Combine the mustard, balsamic and oil, season. Mix the warm lentils into the dressing, allow to cool slightly. Mix in the dill.
Gently fry the diced bacon in a non-stick frying pan until crispy, without adding any oil. Reduce the heat. Add the spring onions and asparagus, season with salt, cover and cook for approx. 10 mins. Serve the lentils, asparagus, radish and salad in bowls.