Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Lemony Lentil Salad with Asparagus, Tomatoes, and Feta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 6 reviews

A refreshing and vibrant Lemony Lentil Salad featuring tender asparagus, juicy grape tomatoes, and crumbled feta cheese, all tossed in a zesty lemon-garlic dressing. Perfect as a light lunch or side dish, this salad combines the earthiness of brown lentils with bright citrus flavors for a nutritious and satisfying meal.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Lentils and Vegetables

  • 1 bunch thin asparagus (1 to 1 1/4 pounds), tough ends trimmed and cut into 1 to 2-inch pieces (2 1/2 to 3 cups)
  • 1 cup dried brown lentils
  • 1 pint grape tomatoes (2 cups), halved
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh parsley (plus more for garnish)

Dressing

  • 1/3 cup lemon juice
  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon salt (plus more to taste)
  • Freshly ground black pepper, to taste

Other

  • 1 cup crumbled feta cheese (4 ounces)
  • Lemon slices for garnish (optional)

Instructions

  1. Prepare an ice bath: Fill a large bowl with cold water and ice cubes to create an ice bath. This will be used to stop the cooking process for the asparagus and lentils.
  2. Boil salted water: Bring a large saucepan of water to a rolling boil, adding 1 tablespoon of salt to season the water.
  3. Cook asparagus: Add the trimmed asparagus pieces to the boiling water and cook for 10-15 seconds until they turn bright green. Quickly remove them using a small sieve and transfer to the prepared ice bath to halt cooking. Drain and pat the asparagus dry with a clean towel or paper towel.
  4. Cook lentils: Using the same boiling water, add the lentils and cook for 15-20 minutes until tender but not mushy. Be careful not to overcook. Drain the lentils and rinse under cold running water or submerge them in the ice bath to cool them down quickly.
  5. Combine salad ingredients: In a large bowl, combine the cooled lentils, blanched asparagus, halved grape tomatoes, finely chopped red onion, and chopped fresh parsley.
  6. Make the dressing: In a small bowl, whisk together lemon juice, extra-virgin olive oil, and minced garlic. Season with salt and freshly ground black pepper to taste.
  7. Toss salad and serve: Pour the dressing over the salad mixture and gently toss to combine. Fold in the crumbled feta cheese carefully. Garnish with additional parsley sprigs and lemon slices if desired. Serve immediately for the best flavor.

Notes

  • Be sure to blanch the asparagus very briefly to keep it crisp-tender and bright green.
  • Do not overcook the lentils; they should retain some texture.
  • This salad is best served fresh but can be refrigerated for up to 1 day.
  • Feel free to substitute lemon juice with lime juice for a different citrus note.
  • For a vegan version, omit feta or replace it with a plant-based cheese alternative.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/lemony-lentil-salad-with-asparagus-tomatoes-and-feta-recipe/