Description
This refreshing Lentil Salad is a vibrant mix of green lentils, crisp vegetables, fresh herbs, and a zesty lemon dressing. Perfect for a light meal or a side dish, this vegetarian salad is packed with flavor and nutrients.
Ingredients
Scale
Lentil Salad:
- 1 cup green or French lentils (rinsed)
- 4 cups water or vegetable broth
Vegetables:
- 1 cup asparagus (cut into 1-inch pieces)
- 1 cup sugar snap peas (trimmed and halved)
- 1/2 cup radishes (thinly sliced)
- 1/4 cup red onion (finely chopped)
Herbs and Seasonings:
- 1/4 cup fresh parsley (chopped)
- 2 tablespoons fresh dill (chopped)
- 1/4 cup crumbled feta cheese (optional)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- Salt and black pepper to taste
Instructions
- Cook Lentils: In a medium saucepan, combine lentils and water or broth. Simmer for 20–25 minutes until tender. Drain and cool.
- Prepare Vegetables: Blanch asparagus and snap peas, then chill in an ice bath. Drain and pat dry.
- Make Dressing: Whisk together olive oil, lemon juice, zest, mustard, garlic, salt, and pepper in a large bowl.
- Combine Ingredients: Add lentils, vegetables, radishes, onion, herbs, and feta. Toss gently to coat.
- Chill and Serve: Refrigerate for 15 minutes before serving.
Notes
- This salad can be stored in the fridge for up to 3 days.
- For added protein, include hard-boiled eggs or grilled chicken.
- To make it dairy-free, use vegan feta or omit the cheese.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4g
- Sodium: 270mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 10mg
