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Spring Lentil Salad

A vibrant, protein-packed spring lentil salad with fresh vegetables, herbs, and a bright lemon vinaigrette.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean, Vegetarian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 cup green lentils dry
  • 3 cups water or vegetable broth
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 5 radishes thinly sliced
  • 0.25 cup red onion finely diced
  • 0.33 cup feta cheese crumbled
  • 0.25 cup fresh parsley chopped
  • 2 tbsp fresh mint chopped
Dressing
  • 3 tbsp olive oil
  • 2 tbsp lemon juice fresh
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • salt to taste
  • black pepper to taste

Equipment

  • Saucepan
  • Mixing bowls
  • Knife
  • Cutting board

Method
 

  1. Rinse lentils and simmer in water or broth for 18–25 minutes until tender. Drain and cool.
  2. Chop vegetables and herbs.
  3. Whisk olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
  4. Combine lentils and vegetables in a bowl.
  5. Pour dressing over salad and toss gently.
  6. Fold in feta and chill before serving.

Notes

Tastes even better after chilling. Easily made vegan by omitting feta.