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

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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)

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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.