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
Scale
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.
