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Spring Lentil Salad

A fresh, vibrant salad packed with lentils, herbs, and crisp vegetables tossed in citrus dressing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean, Spring
Calories: 260

Ingredients
  

Salad
  • 1 cup dried lentils
  • 3 cups water or vegetable broth
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 0.5 cup radishes sliced
  • 0.25 cup red onion finely chopped
  • 0.5 cup parsley chopped
  • 0.25 cup mint chopped
  • 0.25 cup feta cheese optional
Dressing
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Saucepan
  • Strainer
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Rinse lentils and place in saucepan with water or broth.
  2. Bring to boil, then reduce heat and simmer 18–20 minutes until tender.
  3. Drain and cool lentils completely.
  4. Combine vegetables and herbs in mixing bowl.
  5. Add lentils and toss gently.
  6. Whisk dressing ingredients until emulsified.
  7. Pour dressing over salad and toss.
  8. Top with feta if desired and serve.

Notes

For best flavor, chill 30 minutes before serving.