Lentil Salad with Spring Vegetables

Lentil Salad with Spring Vegetables

Spring into Spring with this healthy, refreshing, and hearty combo, perfect as a side dish or lunch salad.


  • 2/3 cups dry lentils such as French green or black lentils
  • 3 cups spring vegetables—snap peas, English peas, snow peas, green beans, asparagus, radishes, chard, etc. or a combination
  • ¼ cup red onion, chopped fine
  • ¼ cup parsley, chopped
  • ¼ cup mint, mint
  • 3 ounces feta cheese, preferably sheep’s milk


  • 2 tablespoons lemon juice, plus zest of one lemon
  • 4 tablespoons olive or avocado oil
  • 1 teaspoon sumac, optional
  • Salt and pepper to taste


  1. Cook the lentils until they are just cooked through, but retain their shape. Large lentils take about ten minutes, and the small French and black varieties take closer to 17 minutes.
  2. Chop the spring vegetables, and steam them lightly. Plunge them into ice water after cooking to help retain their color and stop the cooking. Make the dressing.
  3. When the lentils are tender and cooked through, drain and add the dressing and onion. Taste and adjust seasonings. Allow to cool to room temperature. Add the spring vegetables and herbs, and top with the feta cheese.
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