Can I use other types of lentils for this salad?

Absolutely! While green lentils hold their shape well, making them perfect for salads, you can substitute French (Puy) lentils, which have a similar texture. Brown lentils will work too, but cook them for less time to prevent them from becoming mushy. I wouldn't recommend red lentils, as they break down too much for a salad.

How do I prevent my lentils from becoming mushy?

The key is to avoid overcooking. Start checking your lentils after about 15 minutes of simmering. They should be tender but still have a slight bite. Also, be sure to drain them well and rinse briefly with cold water to stop the cooking process immediately.

Can I make this salad ahead for a party?

This salad is actually perfect for making ahead! Prepare it up to a day in advance and store it in the refrigerator. The flavors will continue to develop as it sits. Just reserve the pistachios until right before serving to maintain their crunch, and give everything a good stir with an extra squeeze of lemon juice to brighten it up.

Is this recipe gluten-free?

Yes! This spring lentil salad is naturally gluten-free, making it perfect for guests with gluten sensitivities. Just double-check that your Dijon mustard is gluten-free, as some brands may contain trace amounts.

Spring Lentil Salad Recipe

Name: Spring Lentil Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
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; 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

This vibrant Spring Lentil Salad brings together the season’s finest produce in a dish that’s bursting with freshness and flavor. Tender green lentils mingle with blanched asparagus, sweet peas, and zesty artichoke hearts, all dressed in a bright lemon vinaigrette. Ready in just 30 minutes, this protein-packed, vegetarian-friendly salad is perfect for busy weeknights, springtime gatherings, or meal prep for healthy lunches throughout the week.

Why You’ll Love This Recipe

Nutrient Powerhouse: Packed with plant-based protein from lentils and loaded with spring vegetables for a satisfying meal that nourishes your body.
Make-Ahead Marvel: This salad actually improves with time as the flavors meld together, making it perfect for meal prep or preparing before guests arrive.
Versatile Crowd-Pleaser: Works beautifully as a main dish for lunch, a substantial side for dinner, or an impressive contribution to any potluck or picnic.
Fresh and Seasonal: Celebrates spring’s bounty with asparagus, peas, and fresh herbs that capture the essence of the season on your plate.

Ingredients You’ll Need

Green Lentils: The hearty base of our salad, providing protein and fiber while absorbing all the wonderful flavors of the dressing and herbs.
Asparagus: The quintessential spring vegetable, adding a tender-crisp texture and earthy flavor that pairs perfectly with lentils.
Peas: Sweet little bursts of springtime flavor that add color and a delightful pop in every bite.
Artichoke Hearts: Contribute a unique, slightly tangy flavor and meaty texture that makes this salad extra special.
Green Onions: Provide a mild onion flavor without overpowering the delicate spring vegetables.
Fresh Herbs: Parsley, mint, and basil create a fragrant herb trio that elevates this salad from good to absolutely incredible.
Feta Cheese: Adds a creamy, salty component that balances the earthiness of the lentils and brightness of the vegetables.
Lemon Zest and Juice: The backbone of our dressing, bringing acidity and brightness that makes all the flavors sing.
Dijon Mustard: Acts as an emulsifier in the dressing while adding a subtle tang that complements the lemon.
Honey or Maple Syrup: Just a touch of sweetness to balance the acidity of the lemon and round out the dressing.
Pistachios: Optional garnish that adds a beautiful color contrast and delightful crunch to each serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Vegan

Skip the feta cheese or replace it with your favorite plant-based feta alternative. The salad is incredibly flavorful even without cheese!

Grain Variation

Swap half the lentils for cooked quinoa or farro for an interesting texture contrast and nutty flavor.

Seasonal Adaptations

Replace asparagus and peas with cherry tomatoes and cucumber in summer, or roasted butternut squash and pomegranate seeds in fall.

Protein Boost

Add grilled chicken, salmon, or hard-boiled eggs for extra protein if serving as a main course.

How to Make Spring Lentil Salad

Step 1: Cook the Lentils

Combine lentils, water or broth, and bay leaf in a large saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are tender but still have a slight bite. Drain well, discard the bay leaf, and transfer to a large bowl.

Step 2: Blanch the Vegetables

While the lentils cook, bring a pot of salted water to a boil. Add asparagus and blanch for 2 minutes, then add peas and cook for 1 more minute. Immediately transfer to an ice bath to preserve their vibrant color and stop the cooking process. Drain well and pat dry.

Step 3: Prepare the Dressing

Whisk together olive oil, lemon zest, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until well combined and slightly thickened.

Step 4: Assemble the Salad

To the bowl of lentils, add the blanched asparagus and peas, chopped artichoke hearts, sliced green onions, and fresh herbs. Sprinkle with feta cheese if using, and season with salt and pepper.

Step 5: Dress and Serve

Pour the dressing over the salad and toss gently until everything is well coated. Let sit for about 30 minutes to allow flavors to develop. Garnish with chopped pistachios and additional feta if desired before serving.

Pro Tips for Making the Recipe

Don’t Overcook the Lentils: Keep a close eye on them and taste frequently toward the end of cooking. They should be tender but maintain their shape.
Properly Blanch Vegetables: The ice bath after blanching is crucial for stopping the cooking process and maintaining that perfect crisp-tender texture and vibrant color.
Fresh Herbs Matter: Don’t substitute dried herbs in this recipe—the fresh herbs provide essential brightness and flavor that makes this salad special.
Dress When Warm: Adding the dressing to slightly warm lentils helps them absorb all those delicious flavors.
Taste Before Serving: Always taste and adjust seasonings right before serving. Sometimes a little extra lemon juice or salt makes all the difference.

How to Serve

As a Main Dish

Serve a generous portion of this salad with warm pita bread or crusty whole grain bread for a satisfying vegetarian meal.

As a Side Dish

Pair with grilled salmon, lemon chicken, or lamb chops for a complete spring-inspired dinner.

For a Picnic or Potluck

Transport the salad in a sealed container and add the pistachios just before serving to maintain their crunch.

On a Bed of Greens

Serve on top of arugula or spring mix for an even more substantial salad.

Make Ahead and Storage

Storing Leftovers

Store this salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making this an excellent make-ahead dish.

Freezing

This salad doesn’t freeze well due to the fresh vegetables and herbs, which would lose their texture and vibrant flavor when thawed.

Meal Prep Tips

You can cook the lentils and blanch the vegetables up to 2 days ahead. Store separately in the refrigerator, then assemble with the fresh herbs and dressing when ready to serve.

FAQs

Can I use other types of lentils for this salad?

Absolutely! While green lentils hold their shape well, making them perfect for salads, you can substitute French (Puy) lentils, which have a similar texture. Brown lentils will work too, but cook them for less time to prevent them from becoming mushy. I wouldn’t recommend red lentils, as they break down too much for a salad.
How do I prevent my lentils from becoming mushy?

The key is to avoid overcooking. Start checking your lentils after about 15 minutes of simmering. They should be tender but still have a slight bite. Also, be sure to drain them well and rinse briefly with cold water to stop the cooking process immediately.
Can I make this salad ahead for a party?

This salad is actually perfect for making ahead! Prepare it up to a day in advance and store it in the refrigerator. The flavors will continue to develop as it sits. Just reserve the pistachios until right before serving to maintain their crunch, and give everything a good stir with an extra squeeze of lemon juice to brighten it up.
Is this recipe gluten-free?

Yes! This spring lentil salad is naturally gluten-free, making it perfect for guests with gluten sensitivities. Just double-check that your Dijon mustard is gluten-free, as some brands may contain trace amounts.

Final Thoughts

This Spring Lentil Salad is truly one of those recipes that makes healthy eating a joy rather than a chore. It captures everything wonderful about the season—fresh, vibrant, and energizing. Whether you’re looking for a light yet satisfying lunch, a side dish that steals the show, or simply a delicious way to use spring produce, this salad delivers on all fronts. The combination of tender lentils, crisp vegetables, and bright herbs creates something far greater than the sum of its parts. Give it a try this week—your taste buds and your body will thank you!