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

Description

This vibrant Spring Lentil Salad is a refreshing and nutritious dish, featuring tender green lentils, crisp asparagus, sweet peas, artichoke hearts, fresh herbs, and a zesty lemon dressing. Perfect as a light main course or a springtime side, this salad is topped with crumbled feta and crunchy pistachios for added flavor and texture. Simple to make and packed with protein and fiber, it’s ideal for meal prep, picnics, or a healthy lunch.

Ingredients

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For the Salad:

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

For the 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

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Instructions

Cook the Lentils: In a large saucepan, combine the lentils, water or broth, and bay leaf. Bring to a boil over medium-high heat, then reduce the heat to low. Cook for 15 to 20 minutes, or until the lentils are tender but still slightly firm. Make sure not to overcook, as mushy lentils will alter the salad texture.
Drain and Cool Lentils: When the lentils are cooked, drain them in a colander and discard the bay leaf. Rinse briefly under cold water to stop the cooking process, then drain thoroughly. Transfer the cooled lentils to a large mixing bowl.
Blanch the Vegetables: While the lentils cook, fill a large pot with water and bring it to a boil. Have a bowl of ice water ready. Blanch the chopped asparagus in the boiling water for 2 minutes, then add the peas and cook for an additional minute or until both are tender and remain bright green. Use a slotted spoon to transfer them to the ice water for 1 minute to halt cooking, then drain them and let them dry on a clean towel.
Prepare the Dressing: In a small bowl or jar, whisk together olive oil, lemon zest, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until emulsified. Set the dressing aside.
Assemble the Salad: To the bowl of lentils, add the blanched asparagus, peas, chopped artichoke hearts, green onions, parsley, mint, basil, and feta cheese. Season with salt and pepper to taste. Pour the prepared dressing over the mixture and toss well to combine all ingredients evenly.
Finish and Serve: Taste and adjust seasoning as needed, adding more salt, pepper, or an extra squeeze of lemon juice if desired. Garnish with a handful of chopped pistachios and extra feta cheese on top. For best flavor, allow the salad to sit for 30 minutes before serving to let the flavors meld. Serve chilled or at room temperature.

Notes

For a vegan version, omit the feta cheese or use plant-based feta.
This salad tastes even better after sitting for a while, allowing the flavors to blend.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Customize with other spring vegetables or herbs as desired.
Try using vegetable broth instead of water for more flavor in the lentils.

Nutrition

Serving Size: 1/6 of recipe
Calories: 260
Sugar: 5g
Sodium: 370mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 8g
Protein: 11g
Cholesterol: 12mg