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Spring Lentil Salad

A fresh and colorful spring lentil salad packed with crisp vegetables, herbs, and a zesty lemon dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean, Spring
Calories: 280

Ingredients
  

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

Equipment

  • Mixing bowls
  • Saucepan
  • Strainer
  • Whisk

Method
 

  1. Rinse lentils thoroughly under cold water.
  2. Cook lentils in water for 18–25 minutes until tender but firm.
  3. Drain and cool lentils completely.
  4. Prepare and chop all vegetables and herbs.
  5. Whisk together dressing ingredients.
  6. Combine lentils, vegetables, and herbs in a large bowl.
  7. Pour dressing over salad and toss gently.
  8. Top with feta and chill before serving.

Notes

For best flavor, refrigerate 30 minutes before serving. Keeps up to 4 days in the fridge.