Description
This Spring Lentil Salad Recipe is a refreshing and nutritious dish perfect for the warmer months. Packed with protein-rich lentils and vibrant spring vegetables, it makes a satisfying meal on its own or a tasty side dish.
Ingredients
Scale
Lentil Salad:
- 1 cup green or brown lentils, rinsed
- 3 cups water or vegetable broth
Vegetables:
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup sugar snap peas, halved
- 1 cup cherry tomatoes, halved
- ½ cup radishes, thinly sliced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Optional:
- ¼ cup crumbled feta cheese
Instructions
- Cook Lentils: In a medium saucepan, bring lentils and water or broth to a boil. Simmer for 20–25 minutes until tender. Drain and let cool.
- Prepare Vegetables: Blanch asparagus and snap peas, then cool in an ice bath. Drain and pat dry.
- Assemble Salad: In a large bowl, combine lentils, vegetables, radishes, onion, parsley, and dill.
- Make Dressing: Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl.
- Toss Salad: Pour dressing over the salad and toss to combine. Top with feta if desired.
- Chill: Refrigerate for 15 minutes before serving.
Notes
- This salad keeps well in the fridge for 2–3 days, ideal for meal prep.
- Add grilled chicken or salmon for a heartier meal.
- Omit feta for a vegan-friendly version.
Nutrition
- Serving Size: 1¼ cups
- Calories: 290
- Sugar: 5g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
