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Spring Lentil Salad

A fresh, colorful lentil salad packed with crisp vegetables, herbs, and a bright lemon vinaigrette. Perfect for meal prep or light spring meals.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280

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 chopped
  • 0.25 cup fresh parsley chopped
  • 2 tbsp fresh dill chopped
  • 0.5 cup feta cheese crumbled, optional
Lemon Vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp lemon juice fresh
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Rinse lentils. Simmer in water or broth for 18–25 minutes until tender. Drain and cool.
  2. Chop tomatoes, cucumber, radishes, onion, parsley, and dill.
  3. Whisk olive oil, lemon juice, mustard, honey, salt, and pepper.
  4. Combine lentils and vegetables. Toss with dressing.
  5. Top with feta and chill 20–30 minutes before serving.

Notes

For best texture, do not overcook lentils. Salad tastes better after chilling.