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
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.
Notes
- This salad can be refrigerated for up to 3 days.
- Enhance with feta, goat cheese, or sunflower seeds for added flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg
