Spring Lentil Salad

A delicious, healthy, spring-inspired Lentil Salad recipe, with vibrant spring veggies,  fresh mint and lemony dressing served over optional yogurt sauce.  Vegan adaptable, and Gluten-Free!

Spring is in the air! This spring-inspired Lentil Salad is fresh and vibrant and full of flavor! Crunchy radishes, asparagus and snap peas add a nice contrast in texture to the lentils,  and the mint just sings of spring. The salad is dressed with a lemony dressing then plated over a creamy yogurt sauce.

Ingredients in Lentil Salad

Lentils – I prefer using small black lentils for this salad, because they cook quickly and are cute- but any whole lentil will work here.

Spring Veggies – just pick a few! Snap peas, snow peas, asparagus, English peas, green beans, radishes or even greens like chard.

Herbs- mint makes this pop, but dill or parsley work great too!

Sumac– use it if you have it; if not, try curry powder, cumin, coriander, or harissa powder.

*See the recipe card for full details 

How to make Spring Lentil Salad

Cook the lentils and blanch the the veggies until tender-crisp. Chill.

If using rainbow chard, simply chop and wilt in a pan with a little olive oil, garlic or shallot, salt and pepper.

Leave the radishes raw and crunchy.

Toss it all together with the lemony dressing and the mint.

Make the creamy yogurt sauce and place it on the bottom of the lentil salad as a base. So tasty!

If you rather, you can also plate this over creamy hummus.

This would be terrific with toasty pita bread!

Enjoy this vibrant Lentil Salad and let us know what you think in the comments below!

More lentil salad you may like:

• Lentil Salad with Apples, Walnuts and Celery Root
• Indian Spinach Salad with Lentils &  Cauliflower
• Moroccan Lentil Salad
• Beet, Lentil and Spinach Salad with Pomegranate Dressing
• Lentil Tabouli Salad
• Lentil Pomegranate Salad (Palouse Caviar)

xoxo

Sylvia

Lentil Salad with Spring Veggies

★★★★★ 5 from 5 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 20
• Cook Time: 40
• Total Time: 1 hour
• Yield: 4 1x
• Category: Salad, Legumes, Gluten-free
• Method: Tossed
• Cuisine: American

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Description

A delicious, healthy, Greek inspired lentil salad recipe with spring veggies, lemon and mint served over optional yogurt sauce.  Vegan adaptable and Gluten-Free

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Ingredients

Units USM Scale 1x2x3x

• 2 cups cooked lentils (Black Caviar or French Green are nice- do not use split lentils) about 3/4 cup dry.
• 3 cups spring veggies- your choice of snap peas, English peas, snow peas, green beans, asparagus, radishes or chard
• 3 tablespoons red onion- finely chopped , or sub green onion
• 1 garlic clove, finely minced- use a garlic press
• 1/4 cup chopped mint leaves (2 ounces) or sub dill or italian parsley, but mint is nice. 😉
• 2 tablespoons olive oil
• 1 lemon, zest and juice
• 1 teaspoon sumac -optional but yummy!
• salt and pepper to taste
• optional micro greens

Optional Yogurt Sauce: ( Or sub creamy hummus)

• 1 cup plain thick greek yogurt ( or sub vegan yogurt)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoons fresh chopped dill (or mint)
• 1 garlic clove finely minced
• 1/2 teaspoon sumac (optional)
• 1/4 teaspoon salt, or to taste

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Instructions

Cook the lentils in salted water until tender but not falling apart.  Drain, rinse with cold water, drain.

Lightly blanch asparagus, snap peas, green beans, or English peas until tender-crisp. Chill.

If adding radishes, you can keep those raw and crunchy. If using chard, finely chop and wilt in a pan with a little olive oil, shallot or garlic, and salt and pepper.

Place the lentils, veggies, onion, garlic and mint in a bowl. Toss with the olive oil, lemon zest and juice from ½ a lemon—season generously with salt, pepper and optional sumac.

Adjust lemon, adding more if you like. If it’s bland, it most likely needs salt.

Make the optional Yogurt Sauce to lather on the bottle of the plate or platter: Whisk all the ingredients together in a small bowl.

Smear the yogurt sauce on a platter (or individual bowls or plates) then top with lentil salad and optional microgreens.

 

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Notes

Lentil salad can be made ahead- leave out mint and microgreens and add them right before serving.

Nutrition

• Serving Size: - served with the Yogurt Sauce
• Calories: 342
• Sugar: 11.5 g
• Sodium: 462.8 mg
• Fat: 10.3 g
• Saturated Fat: 1.6 g
• Carbohydrates: 47.6 g
• Fiber: 8.6 g
• Protein: 19 g
• Cholesterol: 1.6 mg

Keywords: lentil salad, lentil salad recipes, lentils salad, lentil recipes, vegan lentil recipe, Mediterranean lentil salad, greek lentil salad