If you’re craving a vibrant, fresh, and incredibly satisfying dish that captures the essence of spring, this Spring Lentil Salad with Asparagus, Peas, Artichokes, and Feta Recipe is your new go-to. It masterfully balances hearty green lentils with crisp asparagus, sweet peas, tender artichoke hearts, and the tangy creaminess of feta cheese, all brought together with a bright, zesty lemon dressing. This salad isn’t just a feast for your taste buds but also a celebration of fresh herbs and seasonal veggies, making it perfect for a light lunch or a stunning side for your next gathering.
Ingredients You’ll Need
Every ingredient in this Spring Lentil Salad with Asparagus, Peas, Artichokes, and Feta Recipe is thoughtfully chosen to build layers of flavor, texture, and color that make this dish truly shine. Each component plays an essential role, from the earthiness of lentils to the fresh herb punch that elevates the whole salad.
- Green lentils: These hold their shape perfectly and provide a hearty, protein-packed base.
- Water or vegetable broth: Braises the lentils gently, adding subtle depth if using broth.
- Bay leaf: Infuses a delicate herbal note as the lentils cook.
- Asparagus: Offers a crisp bite and vibrant green color, a true sign of spring.
- Frozen peas: Bring bursts of sweetness and a lovely pop of texture.
- Artichoke hearts: Add tender, slightly tangy richness that pairs beautifully with the veggies.
- Green onions: Infuse gentle sharpness and freshness.
- Italian parsley: Brightens the salad with its clean, herbal flavor.
- Fresh mint: Injects cooling freshness, making the salad lively and refreshing.
- Basil: Rounds out the herb profile with sweet, aromatic notes.
- Feta cheese (optional): Crumbled for a creamy, salty finish that ties everything together.
- Chopped pistachios (optional garnish): Add crunch and a buttery richness at the end.
- Olive oil: Forms the base of the dressing and adds richness.
- Lemon zest and juice: Bring bright citrus highlights that wake up the entire dish.
- Dijon mustard: Adds subtle tang and emulsifies the dressing.
- Honey or pure maple syrup: Balances acidity with a touch of natural sweetness.
- Garlic: Imparts a savory depth to the dressing.
- Kosher salt and black pepper: Fundamental seasonings to enhance all flavors.
How to Make Spring Lentil Salad with Asparagus, Peas, Artichokes, and Feta Recipe
Step 1: Cook the Lentils
Begin by combining the rinsed green lentils with water or vegetable broth and a bay leaf in a large saucepan. Bring the mixture to a gentle boil over medium-high heat, then lower the heat and let it simmer. You want the lentils tender but with a bit of firmness to maintain texture—this usually takes about 15 to 20 minutes. Avoid overcooking or they’ll become mushy, which will affect your salad’s lovely bite.
Step 2: Drain and Cool Lentils
Once the lentils are cooked, drain them well and discard the bay leaf. Rinse the lentils under cold water to stop the cooking process instantly and then drain thoroughly. This step is important because rinsing cools the lentils so they won’t continue cooking or turn mushy, and makes them ready to mingle with the fresh veggies without losing their shape.
Step 3: Blanch the Vegetables
While the lentils are cooking, bring a big pot of water to a boil and have a bowl filled with ice water ready. First, add your chopped asparagus into the boiling water and let it cook for 2 minutes. Then add the peas and cook for just one more minute. The goal here is bright green, tender-crisp vegetables. Scoop them out with a slotted spoon and plunge immediately into the ice water bath to stop the cooking. Pat them dry on a clean towel to avoid watery salad.
Step 4: Prepare the Dressing
In a small bowl or jar, whisk together olive oil, lemon zest, lemon juice, Dijon mustard, your choice of honey or maple syrup, minced garlic, salt, and freshly cracked black pepper. Whisk until the dressing emulsifies—that is, until it’s fully combined and slightly creamy. This fresh, zesty dressing is the soul of the Spring Lentil Salad with Asparagus, Peas, Artichokes, and Feta Recipe, brightening every bite.
Step 5: Assemble the Salad
In a large mixing bowl, combine the cooled lentils with the blanched asparagus, peas, chopped artichoke hearts, sliced green onions, and your fresh herbs—parsley, mint, and basil. Crumble in the feta cheese, then season everything with salt and pepper to taste. Pour the dressing over the salad and toss it gently but thoroughly, ensuring every forkful bursts with flavor.
Step 6: Finish and Serve
Taste and adjust the seasoning, sprinkling a little more salt, pepper, or even an extra squeeze of lemon juice if you want. To amplify texture and visual appeal, garnish with chopped pistachios and a few more crumbles of feta. If you can, let the salad rest in the fridge for 30 minutes; this helps the flavors marry beautifully. Enjoy chilled or at room temperature for a simply perfect springtime dish.
How to Serve Spring Lentil Salad with Asparagus, Peas, Artichokes, and Feta Recipe
Garnishes
A sprinkle of crushed pistachios adds unexpected crunchy magic, enhancing the creaminess of the feta and the tender veggies. Fresh lemon zest or extra chopped herbs can also elevate the salad’s freshness and presentation, making it look as delightful as it tastes.
Side Dishes
This salad stands well on its own as a light entrée, but it also pairs beautifully with grilled chicken, roasted fish, or even alongside crispy flatbreads or warm pita. Its vibrant flavors complement Mediterranean-inspired mains or a simple grilled platter for an easy, elegant meal.
Creative Ways to Present
For a stunning presentation, serve this salad layered in a clear glass bowl to showcase its colorful ingredients. You can also spoon it onto individual plates topped with a few whole fresh herbs or edible flowers to impress your guests. For picnics or packed lunches, pack it in a mason jar—shake gently before serving for a fresh, healthy meal on the go.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness and prevent the herbs from wilting. It’s a perfect make-ahead dish for busy weekdays or weekend gatherings.
Freezing
Because this salad is packed with fresh veggies and delicate herbs, freezing is not recommended—it’s best enjoyed fresh to maintain its wonderful textures and vibrant flavors.
Reheating
Since it’s a salad best served cold or at room temperature, reheating is unnecessary. If you prefer a warmer dish, you can gently warm the lentils and veggies before tossing with fresh herbs and dressing, but the brightness of the fresh ingredients might mellow.
FAQs
Can I use canned lentils instead of cooking them from scratch?
Yes, canned lentils are a quick alternative; just be sure to rinse them well to reduce any metallic taste and gently drain before adding to your salad. They won’t have quite the same firm texture, but they’ll still taste delicious.
Is this salad vegan-friendly?
To keep the Spring Lentil Salad with Asparagus, Peas, Artichokes, and Feta Recipe vegan, simply omit the feta cheese or substitute it with a plant-based alternative. The dressing and veggies are all naturally vegan.
Can I prepare this salad in advance for a potluck or party?
Definitely! This salad actually benefits from setting in the fridge for about 30 minutes to let flavors mingle. Just wait to add any crunchy garnishes like nuts until right before serving to keep them crisp.
What other herbs can I use if I don’t have mint or basil?
Flat-leaf parsley or chives can be good substitutes if you don’t have fresh mint or basil. They will provide freshness and a mild oniony note that complements the lentils and veggies nicely.
How can I add more protein to this salad?
For an extra protein boost, add grilled chicken, boiled eggs, or chickpeas. These additions make the salad more filling without overwhelming its delicate spring flavors.
Final Thoughts
I can’t recommend the Spring Lentil Salad with Asparagus, Peas, Artichokes, and Feta Recipe enough for anyone wanting a fresh, healthy, and absolutely tasty meal that celebrates the best of spring’s harvest. Whether you’re cooking for family, friends, or just yourself, this dish brings a burst of sunshine and smiles to any table. Give it a try—you may find it becoming one of your favorite seasonal salads!
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Spring Lentil Salad with Asparagus, Peas, Artichokes, and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Spring Lentil Salad combines tender green lentils with fresh asparagus, peas, artichoke hearts, and aromatic herbs like mint, basil, and parsley. Tossed in a zesty lemon and olive oil dressing and topped with crumbled feta cheese and chopped pistachios, this salad is perfect as a refreshing, healthy side or a light main dish. With a quick 30-minute prep and cook time, it’s ideal for springtime meals.
Ingredients
Salad Ingredients
- 1 cup uncooked green lentils, rinsed well and picked over
- 3 cups water or vegetable broth
- 1 bay leaf
- 3/4 pound asparagus, woody ends removed and chopped into 1-inch pieces
- 1 cup frozen peas
- 12 oz artichoke hearts, drained and chopped
- 4 green onions, sliced
- 1/4 cup chopped Italian parsley
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped basil
- 1/2 cup crumbled feta cheese (optional)
- Kosher salt and black pepper, to taste
Dressing Ingredients
- 1/4 cup olive oil
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or pure maple syrup
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
Garnish
- Chopped pistachios (optional)
- Extra crumbled feta cheese (optional)
Instructions
- Cook the Lentils: In a large saucepan, combine the rinsed green lentils, water or vegetable broth, and bay leaf. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15 to 20 minutes until the lentils are tender but still slightly firm. Avoid overcooking to maintain texture for the salad.
- Drain and Cool Lentils: Drain the cooked lentils in a colander, discard the bay leaf, and rinse briefly under cold water to stop the cooking process. Drain thoroughly and transfer the lentils to a large mixing bowl to cool.
- Blanch the Vegetables: While the lentils are cooking, bring a large pot of water to a boil. Prepare a bowl of ice water. Add the chopped asparagus to the boiling water and blanch for 2 minutes. Add the frozen peas and cook for an additional 1 minute, until both vegetables remain bright green and tender. Using a slotted spoon, transfer them immediately to the ice water to halt cooking. Drain and dry the vegetables on a clean kitchen towel.
- Prepare the Dressing: In a small bowl or jar, whisk together olive oil, lemon zest, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper until the dressing is well emulsified. Set aside.
- Assemble the Salad: To the bowl of cooled lentils, add the blanched asparagus, peas, chopped artichoke hearts, sliced green onions, chopped parsley, mint, basil, and crumbled feta cheese if using. Season with salt and pepper to taste.
- Dress and Toss: Pour the prepared lemon dressing over the salad mixture. Toss gently but thoroughly to combine all ingredients evenly, ensuring each bite is flavorful.
- Finish and Serve: Taste the salad and adjust seasoning with more salt, pepper, or an extra squeeze of lemon juice if desired. Garnish with chopped pistachios and extra feta cheese if you like. For best results, allow the salad to rest for 30 minutes in the refrigerator to let flavors meld. Serve chilled or at room temperature.
Notes
- Do not overcook lentils to avoid mushy texture; they should be tender but slightly firm.
- Blanching vegetables keeps them crisp and bright green, essential for fresh flavor and appealing texture.
- Feta cheese and pistachios are optional but add a nice salty crunch and creaminess to the salad.
- The salad can be made a few hours in advance and kept refrigerated to enhance flavor blending.
- Vegetable broth can be used instead of water for more depth of flavor when cooking lentils.
- Maple syrup can substitute honey for a vegan-friendly dressing option.
- This salad is great for spring and summertime meals and works well as a side or light vegetarian main.
