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
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
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.
