If you’re craving a vibrant dish that celebrates the best of spring’s fresh produce, this Spring Lentil Salad with Fresh Herbs, Asparagus, Peas, and Feta Recipe is an absolute must-try. Bright, flavorful, and packed with textures that dance on your palate, this salad brings together tender green lentils, crisp asparagus, sweet peas, fragrant herbs, and creamy feta for a bowlful of pure joy. Whether as a light lunch or a stunning side at your next gathering, it’s bursting with freshness and character that will leave you smiling with every bite.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a vital role in bringing out the delightful balance of flavors, textures, and colors in your spring salad. Freshness from the herbs, a hint of creaminess from the feta, and the satisfying bite of lentils all come together to make this dish sing.
- Green lentils: Provide a hearty, earthy base with a pleasantly firm texture that holds up well in salads.
- Vegetable broth or water: Carefully cooks lentils, adding subtle depth when using broth.
- Bay leaf: Adds a gentle aromatic layer to the lentils while simmering.
- Asparagus: Brings a crisp, slightly grassy note and vibrant green color after blanching.
- Frozen peas: Give bursts of sweetness and a tender snap, enriching the salad’s texture.
- Artichoke hearts: Add a tangy, silky contrast that pairs beautifully with fresh veggies.
- Green onions: Offer a mild sharpness that perfectly offsets the richness of feta.
- Italian parsley, mint, and basil: Deliver an herbal freshness that lifts the entire dish and keeps it lively.
- Feta cheese: Optional but highly recommended for creamy, salty bursts that marry wonderfully with the spring veggies.
- Olive oil: Forms the silky dressing’s base, tying all flavors together seamlessly.
- Lemon zest and juice: Provide zingy brightness that enhances and balances every component.
- Dijon mustard: Adds subtle sharpness and helps emulsify the dressing for perfect texture.
- Honey or maple syrup: Just a touch to balance acidity and add a gentle sweetness.
- Garlic: Infuses the dressing with warm, aromatic complexity.
- Kosher salt and black pepper: Essential seasonings to bring everything to life.
- Chopped pistachios: Optional garnish to add crunch and a nutty accent.
How to Make Spring Lentil Salad with Fresh Herbs, Asparagus, Peas, and Feta Recipe
Step 1: Cook the Lentils
Start by rinsing your green lentils thoroughly and picking out any debris — clean lentils mean a cleaner flavor. Place them in a saucepan with the vegetable broth or water and a bay leaf for that subtle aromatic boost. Bring everything to a boil over medium-high heat, then lower to a gentle simmer and let the lentils cook for about 15 to 20 minutes. You want them tender but still holding their shape; mushy lentils just won’t have the right texture here.
Step 2: Drain and Cool Lentils
Once your lentils are perfectly cooked, drain them and discard the bay leaf. Rinse briefly under cold running water to stop any further cooking and keep them from getting mushy. Make sure to drain them well and transfer the cooled lentils to a large bowl—this will be the beautiful base of your salad.
Step 3: Blanch the Vegetables
While the lentils cook, bring a large pot of water to a boil. Blanch the chopped asparagus for 2 minutes until tender but still crisp and bright green. Then add your frozen peas and cook for one more minute. Quickly transfer both to a bowl of ice water to halt cooking and lock in their vibrant color. After a minute, drain and pat them dry carefully to avoid sogginess in the salad.
Step 4: Prepare the Dressing
In a small bowl or jar, whisk together olive oil, fresh lemon zest and juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper. Whip it all until nicely emulsified—this dressing is bright, tangy, and just a little sweet, perfectly complementing the earthiness of lentils and the freshness of the veggies.
Step 5: Assemble the Salad
Combine the cooled lentils, asparagus, peas, chopped artichoke hearts, sliced green onions, and your trio of chopped herbs—parsley, mint, and basil—in the large bowl. Sprinkle in the crumbled feta cheese if you’re using it, then season with additional salt and pepper to taste. Pour the dressing over everything and toss thoroughly to ensure each bite is bursting with flavor.
Step 6: Finish and Serve
Taste and adjust the seasoning, adding a bit more salt, pepper, or lemon juice if you want more brightness. For an extra touch of texture and nutty crunch, sprinkle chopped pistachios and an extra handful of feta on top. Let your salad rest for at least 30 minutes before serving to let the flavors meld beautifully. Whether served chilled or at room temperature, it’s a refreshing, satisfying dish.
How to Serve Spring Lentil Salad with Fresh Herbs, Asparagus, Peas, and Feta Recipe
Garnishes
A handful of chopped pistachios adds the perfect crunchy contrast, while an extra sprinkle of feta cheese delivers creamy bursts of flavor in every bite. Fresh lemon wedges on the side let guests brighten their salad further if they wish, making the presentation as inviting as the flavors.
Side Dishes
This salad pairs beautifully with grilled chicken or fish for a light, balanced meal. You can also serve it alongside crusty bread or pita for a rustic, hearty vibe. It complements Mediterranean dishes perfectly and can shine just as well as the star of a vegetarian spread.
Creative Ways to Present
Serve this salad in beautiful glass bowls or layered in mason jars for picnics and potlucks. Try plating it atop a bed of baby greens or inside hollowed-out bell peppers for a festive spring lunch. Its colorful ingredients also make it a stunning addition to any buffet table.
Make Ahead and Storage
Storing Leftovers
Any leftover Spring Lentil Salad with Fresh Herbs, Asparagus, Peas, and Feta Recipe keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and keep the veggies crisp. It’s ideal for quick lunches or a speedy side dish later in the week.
Freezing
Due to the fresh herbs, crisp vegetables, and feta cheese, freezing this salad is not recommended as it can affect texture and flavor. Instead, enjoy the salad fresh or refrigerate leftovers for best results.
Reheating
This salad shines served cold or at room temperature, so reheating is not necessary. If you prefer it slightly warm, gently bring it to room temp on the counter; avoid microwaving to preserve the delicate textures and flavors.
FAQs
Can I use brown lentils instead of green lentils?
Brown lentils can work, but green lentils hold their shape better and provide the perfect texture for this salad. If using brown lentils, watch the cooking time closely to avoid mushiness.
Is this salad suitable for vegans?
Absolutely! Simply skip the feta cheese or substitute it with a vegan feta alternative to keep this Spring Lentil Salad with Fresh Herbs, Asparagus, Peas, and Feta Recipe completely plant-based and delicious.
How do I keep the asparagus crisp?
Blanching the asparagus briefly in boiling water and then shocking it in ice water helps preserve its bright color and tender-crisp texture, making every bite fresh and lively.
Can I prepare this salad ahead of time?
Yes, you can assemble the salad a day in advance and let it chill in the fridge. The flavors will deepen beautifully overnight, just add crunchy garnishes like pistachios right before serving.
What if I don’t have all the fresh herbs?
No worries! Use whatever fresh herbs you have on hand—even just parsley or basil will add lovely brightness. The combination is flexible, so feel free to customize it to your taste.
Final Thoughts
This Spring Lentil Salad with Fresh Herbs, Asparagus, Peas, and Feta Recipe is truly a celebration of seasonal flavors that’s as nourishing as it is delightful. It’s easy to make, stunning to serve, and guaranteed to become one of your favorite go-to salads as the weather warms. I can’t wait for you to try it and experience just how fresh and vibrant a simple lentil salad can be!
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Spring Lentil Salad with Fresh Herbs, Asparagus, Peas, 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 Spring Lentil Salad is a fresh, vibrant dish perfect for a light lunch or a flavorful side. It features tender green lentils combined with blanched asparagus, sweet peas, artichoke hearts, fresh herbs, and optional crumbled feta cheese. Tossed in a zesty lemon and garlic dressing and garnished with crunchy pistachios, this salad delivers a delightful balance of textures and bright, fresh flavors in just 30 minutes.
Ingredients
Lentils and Vegetables
- 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
- Garnish: chopped pistachios and extra feta cheese (optional)
Dressing
- 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
Instructions
- Cook the Lentils: In a large saucepan, combine the rinsed lentils, water or vegetable broth, and bay leaf. Bring the mixture to a boil over medium-high heat. Then reduce the heat to low and simmer the lentils for 15 to 20 minutes until they are tender but still slightly firm to avoid mushiness.
- Drain and Cool Lentils: Once cooked, drain the lentils using a colander and discard the bay leaf. Rinse the lentils briefly with cold water to stop the cooking process and drain thoroughly. Transfer them to a large mixing bowl to cool.
- Blanch the Vegetables: Meanwhile, bring a large pot of water to a boil and prepare a bowl of ice water. Add the chopped asparagus to boiling water and cook for 2 minutes. Then add the frozen peas and cook for an additional minute until both vegetables are tender but remain bright green. Immediately transfer them to the ice water for 1 minute to halt cooking, then drain and dry on a clean 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 pepper until emulsified. Set the dressing aside.
- Assemble the Salad: To the bowl of cooled lentils, add the blanched asparagus, peas, chopped artichoke hearts, sliced green onions, parsley, mint, basil, and crumbled feta cheese if using. Season with salt and pepper to taste.
- Toss with Dressing: Pour the prepared lemon dressing over the salad ingredients. Toss thoroughly to ensure everything is evenly coated and mixed well.
- Finish and Serve: Adjust seasoning if needed by adding more salt, pepper, or a squeeze of lemon juice. Garnish the salad with chopped pistachios and extra feta cheese if desired. For best flavor, let the salad sit for 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- Do not overcook lentils to prevent a mushy texture.
- Blanching the asparagus and peas keeps them vibrant and crisp.
- Feta cheese is optional but adds a lovely creaminess and saltiness.
- The salad can be made ahead and stored in the refrigerator for up to 2 days.
- Feel free to substitute fresh herbs with your favorite alternatives or omit if unavailable.
- This salad serves well as a light main dish or as a side for grilled meats or fish.
