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
Scale
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.
