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Spring Lentil Salad

A fresh and colorful lentil salad with crisp vegetables and bright lemon vinaigrette, perfect for spring meals.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean, Spring
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 cup dry green lentils
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 5 radishes thinly sliced
  • 0.25 red onion finely diced
  • 0.25 cup feta cheese crumbled
  • 3 tbsp fresh parsley chopped
Vinaigrette
  • 3 tbsp extra virgin olive oil
  • 1.5 tbsp lemon juice fresh
  • 1 tsp Dijon mustard
  • 1 garlic clove minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Saucepan
  • Mixing bowls
  • Whisk

Method
 

  1. Cook lentils until tender but firm, then cool.
  2. Whisk vinaigrette ingredients together.
  3. Combine lentils with vegetables and parsley.
  4. Toss with dressing and fold in feta before serving.

Notes

Do not overcook lentils to maintain texture.