Description
This Spring Lentil Salad combines tender green lentils with crisp asparagus, sweet peas, artichoke hearts, and fresh herbs, all tossed in a zesty lemon dressing. Topped with crumbled feta and crunchy pistachios, it’s a hearty and flavorful dish that’s perfect for springtime meals.
Ingredients
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- For the Salad:
- 1 cup uncooked green lentils, rinsed and picked over
- 3 cups water or vegetable broth
- 1 bay leaf
- 3/4 pound asparagus, trimmed 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 fresh basil
- 1/2 cup crumbled feta cheese (optional)
- Kosher salt and black pepper, to taste
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- For the Dressing:
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 garlic clove, minced
- Salt and pepper, to taste
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- For Garnish:
- 1/4 cup chopped pistachios
- Additional feta cheese (optional)
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Instructions
- In a large saucepan, combine lentils, water or broth, and bay leaf. Bring to a boil over medium-high heat, then reduce to low and simmer for 15–20 minutes, or until lentils are tender but still firm. Drain, discard bay leaf, rinse with cold water, and set aside.
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- While lentils are cooking, prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, honey (if using), minced garlic, salt, and pepper in a small bowl. Set aside.
- In a large bowl, combine cooked lentils, asparagus, peas, artichoke hearts, green onions, parsley, mint, and basil. Pour the dressing over the salad and toss gently to combine.
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- Add crumbled feta cheese (if using) and season with additional salt and pepper to taste.
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- Just before serving, sprinkle chopped pistachios and additional feta cheese on top for garnish.
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Notes
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- This salad can be made ahead and stored in the refrigerator for up to 3 days. Add pistachios just before serving to maintain their crunch.
- Feel free to customize with other spring vegetables like snap peas or radishes.
- Feasting at Home
Nutrition
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
