If you are looking for a fresh, vibrant, and incredibly flavorful dish to brighten your lunch or dinner table, the Spring Lentil Salad with Fresh Vegetables and Herbs Recipe is an absolute must-try. This delightful salad celebrates the best of spring’s bounty with tender green lentils, crisp asparagus, sweet peas, and a lively mix of fresh herbs—all brought together by a zesty lemon and garlic dressing. Whether you’re seeking a hearty vegetarian meal or a stunning side, this salad offers a wonderful blend of textures and tastes that will leave you craving more. Plus, it’s as nourishing as it is beautiful, making it a perfect way to enjoy the season’s freshest ingredients.
Ingredients You’ll Need
The charm of this Spring Lentil Salad with Fresh Vegetables and Herbs Recipe lies in its simplicity and the quality of each ingredient. Every element plays a vital role in creating that perfect balance of flavor, texture, and color that makes this salad so irresistible.
- Green lentils: These tender yet firm lentils serve as the hearty base of the salad, bringing a mild earthiness and satisfying bite.
- Asparagus: Adds a crisp, fresh crunch and a beautiful vibrant green to brighten the dish.
- Frozen peas: Sweetness and vibrant color enhance the salad’s appeal while boosting its nutritional profile.
- Artichoke hearts: Offering a tender texture and subtle tang, artichokes deepen the flavor without overpowering it.
- Green onions: Bring a mild, zesty onion bite and a pop of green freshness.
- Italian parsley, mint, and basil: This trio of herbs delivers the fresh, aromatic, herbaceous notes that keep the salad lively and fragrant.
- Feta cheese (optional): Adds a creamy, salty contrast that complements the veggies perfectly.
- Chopped pistachios (optional garnish): Provide a delightful crunch and subtle nutty flavor to finish the salad with flair.
- Olive oil: The base for the bright, zesty dressing that brings all the flavors together.
- Lemon zest and juice: Impart vibrant citrus brightness that lifts the entire salad.
- Dijon mustard: Adds a touch of tang and helps emulsify the dressing.
- Honey or pure maple syrup: Balances the acidity with gentle sweetness.
- Minced garlic: Provides a subtle punch of savory depth.
- Kosher salt and black pepper: Essential seasonings that bring out the best in every ingredient.
How to Make Spring Lentil Salad with Fresh Vegetables and Herbs Recipe
Step 1: Cook the Lentils
Start by combining rinsed green lentils with water or vegetable broth and a bay leaf in a saucepan. Bring the mixture to a boil, then simmer gently until the lentils are tender but still hold their shape, usually about 15 to 20 minutes. Be careful not to overcook, as mushy lentils will make the salad lose its delightful texture.
Step 2: Drain and Cool Lentils
Once cooked, drain the lentils well, discard the bay leaf, and rinse briefly under cold water. This stops the cooking process and helps cool the lentils quickly. Transfer them to a large bowl where they can rest while you prepare the vegetables.
Step 3: Blanch the Vegetables
Bring a pot of water to a boil and prepare a bowl of ice water to set aside. Quickly blanch the chopped asparagus for 2 minutes, then add the peas for an additional minute. This quick cooking keeps them crisp and brilliantly green. Immediately transfer them to the ice water to halt the cooking, then drain and dry on a clean towel.
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. The goal is to create a bright, tangy dressing that perfectly coats each component of your salad, marrying the flavors together beautifully.
Step 5: Assemble the Salad
Now for the fun part—add the blanched asparagus and peas to the bowl with the lentils, along with the chopped artichoke hearts, sliced green onions, and herbs (parsley, mint, and basil). If using, crumble in the feta cheese. Season with salt and pepper, pour over the dressing, and toss gently yet thoroughly to combine everything.
Step 6: Finish and Serve
Give the salad a final taste and adjust seasoning if needed—perhaps a little extra lemon juice or salt. Garnish with chopped pistachios and more feta if you like. For the best experience, let the salad sit for about 30 minutes so the flavors meld splendidly. Serve chilled or at room temperature for a fresh, satisfying dish.
How to Serve Spring Lentil Salad with Fresh Vegetables and Herbs Recipe
Garnishes
A sprinkle of chopped pistachios adds a lovely crunch and visual contrast, while an extra crumble of feta cheese introduces a rich creaminess. Fresh herb sprigs like mint or basil leaves can also give an elegant finishing touch that looks as good as it tastes.
Side Dishes
This salad pairs wonderfully with warm crusty bread or a light grilled protein like chicken or fish. It also shines as part of a mezze platter or served alongside roasted vegetables, bringing a burst of brightness and freshness to the plate.
Creative Ways to Present
For a stunning presentation, serve the salad atop a bed of tender baby spinach or arugula. You can also layer it in a glass trifle bowl for an inviting picnic or potluck. Individual mason jars make for charming, portable servings—perfect for sharing your favorite Spring Lentil Salad with Fresh Vegetables and Herbs Recipe with friends and family.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully refrigerated in an airtight container for up to 3 days. The flavors deepen over time, making leftovers just as enjoyable as freshly made.
Freezing
Freezing is not recommended for this salad because the fresh herbs and crisp vegetables lose their texture during thawing. The lentils themselves freeze well, but the overall salad works best fresh or refrigerated.
Reheating
If you prefer to enjoy the lentils warm, gently reheat just the lentils separately before tossing again with the fresh veggies and dressing. Avoid heating the entire salad to preserve the brightness and crunch of the vegetables and herbs.
FAQs
Can I use other types of lentils for this recipe?
Green lentils are best for maintaining structure in this salad. Red or yellow lentils tend to become mushy when cooked and won’t hold up as well in a chilled salad.
Is this salad vegan-friendly?
Yes! Simply omit the feta cheese or replace it with a plant-based cheese alternative to keep everything vegan without losing any flavor.
How far in advance can I prepare this salad?
You can prepare the lentils and dressing up to 24 hours ahead and store them separately. Assemble the salad just before serving to keep the vegetables crisp and fresh.
Can I add other vegetables to this salad?
Absolutely! Feel free to experiment with radishes, cucumbers, or cherry tomatoes for extra crunch and color. Just be mindful to maintain a good balance so the lentils still shine.
What makes this Spring Lentil Salad with Fresh Vegetables and Herbs Recipe so special?
It’s the harmonious blend of fresh, seasonal vegetables with aromatic herbs and a zesty dressing that creates a vibrant, well-rounded flavor. The salad is both nourishing and refreshing, celebrating an effortless way to enjoy spring’s best ingredients.
Final Thoughts
I encourage you to dive into this Spring Lentil Salad with Fresh Vegetables and Herbs Recipe—it’s a wonderful expression of springtime on a plate. With its delightful textures, fresh flavors, and nourishing qualities, it’s a dish that’s sure to become a favorite in your meal rotation. Whether served as a light lunch, a festive side, or a wholesome dinner centerpiece, this salad embodies everything good about fresh food and simple cooking. Enjoy every vibrant bite!
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Spring Lentil Salad with Fresh Vegetables and Herbs 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 combines tender green lentils with fresh asparagus, peas, and artichoke hearts, tossed in a zesty lemon and herb dressing. Enhanced with aromatic herbs and optional feta cheese and pistachio garnish, it’s a refreshing and nutritious salad perfect for spring or summer meals.
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
Herbs and Cheese
- 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)
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
Garnish (Optional)
- Chopped pistachios
- Extra feta cheese
Instructions
- Cook the Lentils: In a large saucepan, combine the lentils, water or vegetable broth, and bay leaf. Bring to a boil over medium-high heat, then reduce to low. Simmer for 15 to 20 minutes until lentils are tender but still slightly firm, avoiding overcooking to maintain texture.
- Drain and Cool Lentils: Drain lentils in a colander, discard the bay leaf, rinse briefly with cold water to stop cooking, then drain thoroughly. Transfer cooled lentils to a large mixing bowl.
- Blanch the Vegetables: Bring a large pot of water to a boil and prepare a bowl of ice water. Blanch asparagus for 2 minutes, add peas and cook for 1 more minute until tender and bright green. Transfer vegetables with a slotted spoon to ice water for 1 minute, then drain and dry on a clean towel.
- Prepare the Dressing: Whisk together olive oil, lemon zest, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper in a small bowl or jar until emulsified. Set aside.
- Assemble the Salad: Add blanched asparagus, peas, chopped artichoke hearts, green onions, parsley, mint, basil, and feta cheese to the bowl of lentils. Season with salt and pepper. Pour dressing over salad and toss thoroughly to coat all ingredients evenly.
- Finish and Serve: Taste and adjust seasoning as desired, adding more salt, pepper, or lemon juice. Garnish with chopped pistachios and extra feta if using. For optimal flavor, allow the salad to sit for 30 minutes to meld flavors before serving chilled or at room temperature.
Notes
- Do not overcook lentils to maintain salad texture.
- Blanching vegetables preserves their bright color and crispness.
- The salad can be made a few hours in advance for flavors to blend.
- Feta cheese and pistachio garnish are optional but add great texture and flavor.
- Maple syrup is a great substitute if avoiding honey.
