There is something incredibly refreshing and vibrant about the Spring Lentil Salad with Fresh Herbs, Vegetables, and Feta Recipe. This salad bursts with fresh flavors and colors all perfectly balanced by tangy feta and a bright lemony dressing. Whether you’re looking for a light lunch or a stunning side dish for dinner, this recipe is a showstopper that brings together wholesome lentils, crisp asparagus, sweet peas, and an herbal bouquet that feels like a garden in a bowl. I absolutely love how easy it is to make yet how impressive it looks and tastes every single time!
Ingredients You’ll Need
It’s amazing how a handful of simple, fresh ingredients come together to create such a delicious and textured dish. Each element plays an essential role, bringing brightness, crunch, or creaminess that makes this salad a true delight.
- Green lentils (1 cup uncooked): The hearty base of the salad, these lentils hold their shape well and add satisfying earthiness.
- Water or vegetable broth (3 cups): For cooking the lentils, broth can add extra depth if you’d like.
- Bay leaf (1): Infuses subtle aromatic notes into the lentils as they simmer.
- Asparagus (3/4 pound): Woody ends removed and chopped — blanched just right for a tender-crisp bite and gorgeous green color.
- Frozen peas (1 cup): Added for bursts of sweetness and texture contrast.
- Artichoke hearts (12 oz): Drained and chopped, they add a mellow tang and tender chewiness.
- Green onions (4): Thinly sliced for a mild oniony crunch and freshness.
- Italian parsley (1/4 cup): Chopped, brightens the salad with a clean herbal note.
- Fresh mint leaves (1/4 cup): Adds a cooling, aromatic freshness that truly elevates the salad.
- Basil (1/4 cup): Chopped fresh basil adds a sweet and peppery depth.
- Feta cheese (1/2 cup, crumbled): Optional but highly recommended for its creamy, salty tang.
- Kosher salt and black pepper: To season perfectly at various stages.
- Chopped pistachios (optional garnish): For crunch and a hint of nuttiness on top.
- Olive oil (1/4 cup): The base of the dressing, brings richness and smoothness.
- Lemon zest (2 teaspoons): Adds bright citrus aroma to the dressing.
- Fresh lemon juice (2 tablespoons): For that fresh, acidic pop.
- Dijon mustard (1 teaspoon): Helps emulsify the dressing and adds subtle sharpness.
- Honey or pure maple syrup (1 teaspoon): Balances the lemon with gentle sweetness.
- Garlic (1 clove, minced): Gives a punch of savory flavor to the dressing.
How to Make Spring Lentil Salad with Fresh Herbs, Vegetables, and Feta Recipe
Step 1: Cook the Lentils
Start by combining the rinsed green lentils with water or vegetable broth and a bay leaf in a large saucepan. Bring the mixture to a boil over medium-high heat, then lower the heat and let the lentils simmer gently for 15 to 20 minutes. The key is to cook them until they are tender but still hold their shape, so the salad has great texture. Avoid overcooking to keep the lentils from turning mushy.
Step 2: Drain and Cool Lentils
Once cooked, drain the lentils in a colander and discard the bay leaf. Rinse the lentils briefly under cold water to stop the cooking process and to cool them quickly. Then allow them to drain thoroughly before transferring to a large mixing bowl. This step ensures the lentils are ready to mingle perfectly with the other ingredients.
Step 3: Blanch the Vegetables
While the lentils are cooking, bring a large pot of water to a boil and prepare a bowl filled with ice water. Blanch the chopped asparagus in the boiling water for 2 minutes, then add the frozen peas and continue cooking for another minute until both are tender but still bright green. Immediately transfer the vegetables to the ice water bath to halt cooking—this keeps the colors vivid and the vegetables crisp. Drain and pat dry on a clean towel.
Step 4: Prepare the Dressing
In a small bowl or jar, whisk together olive oil, lemon zest, fresh lemon juice, Dijon mustard, honey or maple syrup, minced garlic, and a pinch of kosher salt and black pepper. Keep whisking until the dressing is well emulsified and creamy. This zesty dressing is where the salad’s bright, tangy personality shines.
Step 5: Assemble the Salad
Into the large bowl of cooled lentils, add the blanched asparagus, peas, chopped artichoke hearts, sliced green onions, and all of the chopped fresh herbs: parsley, mint, and basil. Toss gently to combine all the fresh flavors. Sprinkle in the crumbled feta cheese if using, season with salt and pepper to taste, then pour the dressing over the salad. Toss again thoroughly until every bite is infused with flavor.
Step 6: Finish and Serve
Give the salad a final taste and adjust seasoning if needed by adding more salt, pepper, or an extra squeeze of lemon juice for brightness. Garnish with a handful of chopped pistachios and some extra crumbled feta on top for a lovely crunch and creamy finish. For best taste and texture, let the salad rest for about 30 minutes before serving to allow the flavors to marry beautifully. This salad can be enjoyed chilled or at room temperature.
How to Serve Spring Lentil Salad with Fresh Herbs, Vegetables, and Feta Recipe
Garnishes
The salad is fantastic as is, but a sprinkling of chopped pistachios adds a fantastic nutty crunch that contrasts perfectly with the creamy feta. An extra sprinkle of feta on top enriches every forkful with tangy creaminess. If you want a little extra pops of color and vibrancy, consider some edible flowers or microgreens for an elegant touch.
Side Dishes
This salad pairs beautifully with grilled chicken or fish, making it a light and nutritious complement to your main course. It also holds its own as a main dish, especially when paired with some crusty whole-grain bread or pita on the side. If you’re serving a Mediterranean-inspired meal, this salad fits right in alongside dishes like hummus or roasted vegetables.
Creative Ways to Present
Serve the salad in a large, shallow bowl to showcase its colorful layers, or individually portion it into small glass jars or bowls for an impressive and portable option. It also works wonderfully as a filling for whole-grain pita pockets, turning it into a fresh and satisfying handheld lunch. Let your creativity shine because this salad really is versatile!
Make Ahead and Storage
Storing Leftovers
Store any leftover Spring Lentil Salad with Fresh Herbs, Vegetables, and Feta Recipe in an airtight container in the refrigerator. The salad holds up extremely well for up to 3 days, and the flavors actually deepen and blend beautifully as it rests. Just be sure to keep the pistachio garnish separate until serving to maintain their crunchiness.
Freezing
This salad is best enjoyed fresh or refrigerated rather than frozen because the delicate vegetables and fresh herbs lose their texture and brightness in the freezer. The lentils themselves freeze well, so you could freeze cooked lentils separately, but for the full salad, freezing is not recommended.
Reheating
Since this salad is traditionally served cold or at room temperature, reheating is not necessary. If you prefer, you can let refrigerated leftovers sit at room temperature for 15-20 minutes prior to serving for a more pronounced flavor experience without warming it up.
FAQs
Can I use other types of lentils in this salad?
Green lentils work best because they hold their shape and have a firm texture after cooking. Brown lentils could also work, but red or yellow lentils tend to turn mushy and won’t provide the same bite that this salad needs.
Is the feta cheese necessary?
Feta adds a nice creamy tang and salty note that complements the fresh herbs and veggies, but the salad is still delicious without it. You could substitute with another crumbly cheese or leave it out entirely for a vegan option.
Can I make this salad vegan?
Absolutely! Just omit the feta cheese or replace it with a vegan cheese alternative or toasted nuts for added texture and flavor. The fresh herbs and lemony dressing keep the salad vibrant and tasty on their own.
How far in advance can I prepare this salad?
You can prepare the salad up to a day ahead. Just keep it refrigerated and add any crunchy garnishes like pistachios just before serving to maintain their texture.
What can I use instead of fresh herbs if I don’t have them?
Fresh herbs really make this salad pop, so try to get at least one or two varieties like parsley or mint. If fresh isn’t an option, use dried herbs sparingly, but they won’t provide the same freshness as the fresh herbs in this recipe.
Final Thoughts
Trust me when I say the Spring Lentil Salad with Fresh Herbs, Vegetables, and Feta Recipe is one you’ll want to keep coming back to. It’s bright, wholesome, and packed with layers of flavor and texture that feel effortless but impressive. Give it a try—you might just find your new favorite salad that dazzles both your taste buds and your guests!
Print
Spring Lentil Salad with Fresh Herbs, Vegetables, 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 is a refreshing and nutritious dish perfect for warm-weather meals. Featuring tender green lentils, crisp asparagus, sweet peas, artichoke hearts, and fresh herbs, it is tossed in a bright lemony dressing and optionally topped with creamy feta and crunchy pistachios. Light yet hearty, this salad works well as a main or side dish, highlighting seasonal spring produce and fresh flavors with a Mediterranean twist.
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
- Garnish: chopped pistachios and extra feta cheese (optional)
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
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. Simmer gently for 15 to 20 minutes until the lentils are tender but still slightly firm. Avoid overcooking to maintain a pleasant salad texture.
- Drain and Cool Lentils: Once cooked, drain the lentils using a colander and discard the bay leaf. Rinse the lentils briefly under cold water to halt cooking, then drain thoroughly. Transfer the cooled lentils to a large mixing bowl.
- Blanch the Vegetables: While the lentils cook, bring a large pot of water to a boil. Prepare a bowl of ice water. Add the chopped asparagus to the boiling water and cook for 2 minutes. Then add the peas and cook for an additional 1 minute until both vegetables are tender yet retain their bright green color. Use a slotted spoon to transfer the vegetables to the ice water bath for 1 minute to stop cooking. 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 well emulsified. Set the dressing aside for later use.
- Assemble the Salad: To the large bowl of cooled lentils, add the blanched asparagus and 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 lentil and vegetable mixture. Toss thoroughly to evenly coat all ingredients with the dressing.
- Finish and Serve: Taste and adjust seasoning if necessary, adding additional salt, black pepper, or an extra squeeze of lemon juice to brighten flavors. Garnish the salad with chopped pistachios and extra feta cheese if desired. For best taste, let the salad sit for 30 minutes to allow flavors to meld. Serve chilled or at room temperature for a crisp, spring-inspired dish.
Notes
- Do not overcook the lentils; they should be tender but firm to hold their shape in the salad.
- Blanching the asparagus and peas keeps their vibrant green color and crisp texture.
- This salad can be made a few hours ahead and kept chilled to enhance flavors.
- Feta cheese and pistachios are optional but add creamy texture and crunch.
- Vegetable broth can be substituted for water to add extra flavor to the lentils.
- For a vegan version, omit feta cheese and use maple syrup instead of honey in the dressing.
