Name: Spring Lentil Salad Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 cup green or brown lentils, rinsed; 4 cups water or vegetable broth; 1/2 teaspoon salt; 1 cup asparagus, trimmed and cut into 1-inch pieces; 1/2 cup radishes, thinly sliced; 1/2 cup cherry tomatoes, halved; 1/4 cup red onion, finely chopped; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh dill, chopped; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; Salt and pepper to taste

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If you’re on the hunt for a dish that perfectly captures the essence of the season, this Spring Lentil Salad Recipe is it! Brimming with crisp asparagus, vibrant radishes, juicy cherry tomatoes, and aromatic fresh herbs, the hearty lentils pull everything together into a delightful, satisfying bowl. This vibrant salad is as beautiful as it is nutritious, and you’ll want to keep it in regular rotation whether you’re hosting a gathering or just enjoying a simple weekday lunch.

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Ingredients You’ll Need

The magic of this Spring Lentil Salad Recipe is in its simplicity: every ingredient brings unique flavors, colors, and textures that complement each other so well. Here’s how each one shines and why you shouldn’t leave anything out!

Lentils: Earthy and protein-packed, these form the heart of the salad and soak up all the fresh flavors.
Water or Vegetable Broth: Cooking grains in broth adds subtle, savory undertones you’ll love; use water for a lighter flavor.
Salt: Enhances the natural flavors and brightens the vegetables.
Asparagus: Spring’s finest! Brings crunch and grassy freshness to every bite.
Radishes: Their peppery zing adds pleasant bite and gorgeous color.
Cherry Tomatoes: Sweet and juicy pops of flavor, bringing seasonal vibrance.
Red Onion: Adds a gentle hint of sharpness and a lovely textural contrast.
Parsley: Fresh and herbal, it brightens and lifts the salad as a whole.
Dill: Just a touch transforms the entire salad with its aromatic, springtime flair.
Olive Oil: A good quality oil creates a luscious, silky dressing.
Lemon Juice: For that sunny, tangy kick that ties everything together.
Dijon Mustard: Brings gentle heat and depth to the dressing.
Salt and Pepper: Essential for perfect seasoning—taste as you go.

How to Make Spring Lentil Salad Recipe

Step 1: Cook the Lentils

Begin by placing your rinsed lentils and water (or vegetable broth, for an added boost of flavor) in a medium saucepan. Bring this to a boil, then lower the heat so everything simmers gently. Keep the lentils uncovered for about 20–25 minutes; you want them tender but still with a little bite. Add salt during the last 5 minutes—early salting can toughen the skins! Drain well and let the lentils cool while you prepare the vegetables.

Step 2: Blanch the Asparagus

While the lentils are bubbling away, bring another pot of water to a boil and toss in your asparagus pieces. Blanch for 2–3 minutes, just until they turn bright green and become tender-crisp. Immediately scoop them out and plunge them into an ice bath to halt the cooking—this little trick guarantees squeaky-fresh, perfectly green asparagus every time. Drain thoroughly.

Step 3: Assemble the Salad

Grab a large bowl and combine the cooled lentils with the blanched asparagus, sliced radishes, halved cherry tomatoes, finely chopped red onion, parsley, and dill. The array of colors is so cheerful, you’ll want to dig in right away!

Step 4: Make the Dressing

Whisk together the olive oil, lemon juice, Dijon mustard, a pinch of salt, and a bit of black pepper in a small bowl. The mustard helps emulsify the dressing, so it clings to every single lentil and veggie. Taste and adjust the seasoning if needed—you might want a touch more lemon or a bit more salt depending on your preference.

Step 5: Toss and Serve

Pour the dressing over your salad and toss gently, just until everything is well coated but the individual components stay intact. Serve right away, or pop the bowl in the fridge for a while—this Spring Lentil Salad Recipe is fantastic chilled or at room temperature.

How to Serve Spring Lentil Salad Recipe

Garnishes

For a final flourish, I love scattering a little extra chopped parsley or dill over the top, or showering on some crumbled feta or goat cheese for richness—those creamy tangs pair gorgeously with the lemony dressing. If you crave crunch, try a sprinkle of toasted sunflower seeds or even a handful of pepitas.

Side Dishes

This salad stands tall as a main, but it’s also the perfect partner for a crusty loaf of bread or a bowl of soup. Pair with grilled fish, roasted chicken, or a simple herbed omelet to capture the full bounty of spring. It fits beautifully at a brunch table, picnic, or as part of a Mediterranean-inspired feast.

Creative Ways to Present

Turn the Spring Lentil Salad Recipe into individual appetizer cups for parties, or pile atop leafy greens for an extra veggie boost. For lunchboxes, pack it alongside fresh pita or wrap the salad (and a few greens) in a large tortilla for a portable meal. Presentation can be as playful or elegant as you like—let those colors shine!

Make Ahead and Storage

Storing Leftovers

Leftover salad keeps beautifully in an airtight container in the fridge for up to three days. The flavors meld and deepen overnight, so it can become even more delicious by day two. If you plan to make it ahead, you might want to hold back on the herbs until the day of serving for maximum freshness.

Freezing

Freezing isn’t ideal for this salad, as the fresh vegetables (especially asparagus and tomatoes) can turn watery and lose their lovely texture once thawed. If you need to plan way ahead, freeze the cooked lentils on their own, then add the fresh veggies and dressing the day you serve.

Reheating

This dish is most delicious served chilled or at room temperature. If you prefer it slightly warm, gently heat just the lentils before assembling—all the crisp, fresh vegetables and herbs should be added cold or at room temp to maintain their bright flavors and texture.

FAQs

Can I use a different type Salad

Absolutely! While I recommend green or brown lentils for the best texture, you can use black (beluga) lentils as well. Avoid red or yellow lentils, as they tend to break down and can turn mushy in a salad like this.

How can I make this Spring Lentil Salad Recipe heartier?

For extra staying power, consider adding a handful of cooked quinoa, some crumbled feta or goat cheese, or a scoop of hummus on the side. Roasted chickpeas or sunflower seeds are also fantastic for a protein and crunch boost.

Is the Spring Lentil Salad Recipe gluten-free?

Yes, this recipe is naturally gluten-free! Just ensure your Dijon mustard is certified gluten-free if that’s important for your diet.

What other vegetables can I add?

Feel free to tailor this recipe with your favorite spring produce—peas, blanched green beans, or shaved carrots are lovely additions. As the seasons change, you can even swap in roasted sweet potatoes or squash for fall gatherings.

Can I prepare the dressing in advance?

Definitely! Whisk up the dressing and store it in a jar in the fridge for up to a week. Give it a good shake before pouring over your Spring Lentil Salad Recipe for maximum flavor and freshness.

Final Thoughts

If you’re looking for a light-yet-satisfying meal that captures all the vibrancy of the season, this Spring Lentil Salad Recipe should be your next kitchen adventure. It’s colorful, wholesome, and endlessly adaptable—give it a try, and don’t be surprised if you find yourself making it on repeat through every sunny day!

Spring Lentil Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 15 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegan, Gluten-Free

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Description

This vibrant Spring Lentil Salad is a refreshing and nutritious dish perfect for the warmer months. Packed with protein-rich lentils, crisp asparagus, and a medley of fresh vegetables, all tossed in a zesty dressing, this salad is a celebration of seasonal flavors.

Ingredients

Scale

Lentils:

1 cup green or brown lentils, rinsed
4 cups water or vegetable broth
1/2 teaspoon salt

Salad:

1 cup asparagus, trimmed and cut into 1-inch pieces
1/2 cup radishes, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste

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Instructions

Cook Lentils: In a medium saucepan, bring lentils and water or broth to a boil. Simmer for 20–25 minutes until tender, adding salt in the last 5 minutes. Drain and cool.
Prepare Vegetables: Blanch asparagus in boiling water for 2–3 minutes, then shock in ice water. Drain well.
Assemble Salad: In a large bowl, combine lentils, asparagus, radishes, tomatoes, onion, parsley, and dill.
Make Dressing: Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
Combine: Pour dressing over salad and toss gently to coat. Serve chilled or at room temperature.