Lemony Lentil Salad with Asparagus and Tomatoes
Published Jun 10, 2025
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Try this Lemony Lentil Salad for a vibrant Greek-inspired dish! Earthy brown lentils are combined with asparagus, cherry tomatoes, and tangy feta cheese to form the base of this salad before being tossed in a fresh, lemony dressing that ties it all together. A great protein-packed lunch idea that’s perfect for a sunny day!
“I Googled “lentils asparagus” since those were the ingredients I had on hand and found this recipe right away. It was PERFECT for our supper. This is getting added to our rotation. Thank you!”
Why This Recipe is a Keeper!
Here’s a fresh yet hearty lentil asparagus salad recipe perfect for enjoying late spring and early summer seasonal produce!
This Lemony Lentil Salad recipe is:
- Fresh and vibrant! This salad combines lemony dressing, snappy asparagus, and sweet cherry tomatoes for a light flavor and colorful presentation.
- Easy! This recipe is quick to prepare with simple steps.
- Nutritious! The lentils provide lots of plant-based protein, and the salad contains an array of fresh vegetables.
- Make-ahead friendly. This Greek-inspired lentil salad with Feta can be prepped in advance for the perfect grab-and-go lunch.
- Versatile. This salad pairs well with grilled meats or seafood, or can be enjoyed as a stand-alone vegetarian meal! Easily swap out the vegetables to suit your preference!
This Lemony Lentil Salad with Feta recipe showcases the deliciousness of simple, fresh ingredients. From the brown lentils, which are cooked until just tender, to the blanched asparagus that retains a crisp-tender texture and vibrant color, every component in this dish is intentional.
Enjoy this nutritious Greek-inspired salad as a light lunch or as a flavorful side all summer long!
How to Make Lemony Lentil SalaD:
Recipe Ingredients:
Here’s everything you’ll need to make this lentil salad with feta recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Asparagus: Good asparagus is available most of the year. This recipe uses one bunch of thin (not pencil-thin) asparagus. I like to use thinner asparagus for salads because it’s not fibrous, and a quick blanch works well. After blanching, the asparagus is shocked in an ice bath to “set” its vibrant green color. Sugar snap peas can be used in place of the asparagus.
- Lentils: I used brown lentils in this salad, but green lentils may also be used. It’s essential to cook brown lentils only to the point where they become tender; otherwise, they can be mushy. Green lentils hold their shape better but take longer to cook and you may not find them at every supermarket.
- Cherry Tomatoes: You can also use grape tomatoes. Campari tomatoes are another option, but I recommend quartering them because they’re larger.
- Feta Cheese: Feta is a Greek cheese with a tangy flavor typically made from sheep’s milk. The crumbly texture works great in salads like this and adds a salty savoriness to every bite. I like to buy the block of feta and crumble it myself instead of the pre-crumbled variety. The block has better flavor and pre-crumbled tends to dissolve in the salad.
- Lemon Juice: I always recommend fresh lemon juice.
- Olive Oil: I like to use high-quality extra-virgin olive oil in recipes like this, where the oil is a major part of the dressing.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Prepare an ice bath. Bring a large saucepan of water to a boil with 1 tablespoon of salt added. Add the asparagus and cook for 10 to 15 seconds or until it turns bright green. Remove with a small sieve and transfer to the ice bath. Drain well. Pat the asparagus dry.
- Drain well. Pat the asparagus dry.
- Add the lentils to the boiling water and cook for 15 to 20 minutes or until they’re tender, being careful not to overcook. Drain and rinse under cold running water (or use the ice water).
- Whisk the lemon juice, olive oil, and garlic together. Season to taste with salt and black pepper.
- Combine the lentils, asparagus, tomatoes, red onion, and parsley in a bowl.
- Add the feta cheese and gently toss. Garnish with parsley sprigs and lemon slices. Serve immediately.
Chef Tips and Tricks:
- Lentils can contain tiny stones, twigs, shriveled lentils, or other impurities so it’s important to look them over before cooking them. A white paper plate works well for this–the lentils and any impurities are easy to see on it and makes it easy to pour the lentils into the dish you’re using them in or into cooking water. Work with a handful or so at a time.
- Lentils are cooked adequately for salad when tender and the skins are starting to come off, but they are not falling apart. Lentils stored for a while may need more cooking time because they have dried out.
- The asparagus for this salad requires only a quick blanch of 10 to 15 seconds before being transferred to an ice bath to “set” that vibrant green color. The salt in the water also helps to season the asparagus and enhances its natural flavor. Blanching for just a few seconds keeps the spears crisp-tender, while the ice bath immediately halts the cooking process, preserving both texture and color.
- After cooking the asparagus, transfer it out of the water with a slotted spoon so you can use the same water to cook your lentils.
Recipe FAQs:
While I really like using dry-then-cooked lentils for this salad for the superior texture, you can use canned instead if you are in a time crunch. Make sure to drain and rinse them thoroughly before adding them to the salad.
The blanching method works great for asparagus in salad recipes, where you want it to retain a crisp-tender texture and bright green color.
Yes! The ingredients in this lentil asparagus salad can be prepped in advance. The lentils can be cooked 2 to 3 days ahead of time. Combine all the salad ingredients except the feta cheese and dressing and refrigerate. Add the cheese and dressing just before serving.
VARIATION:
- In keeping with the Greek-inspired theme, swap out cucumber for the asparagus and add Kalamata olives.
Serve with:
- Greek Lamb Chops
- Ground Chicken Burgers with Spicy Tzatziki
- Chicken with Romesco
- Prosciutto-Wrapped Halibut with Herb Caper Butter
More greaT LENTIL SALAD AND LENTIL recipes you’ll love!
- Lentil Tabbouleh
- French Lentil Salad
- Soupy Spanish Lentils with Chorizo
- Kale Butternut Squash and Lentil Soup with Bacon
Get all my side salad recipes at Side Salad Recipes – From A Chef’s Kitchen.
Lemony Lentil Salad with Asparagus and Tomatoes
Ingredients
- 1 tablespoon salt, plus more to taste
- 1 bunch thin asparagus, (1 to 1 1/4 pounds), tough ends trimmed 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
- 1/3 cup lemon juice
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- Freshly ground black pepper, to taste
- 1 cup crumbled feta cheese, (4 ounces)
- Lemon slices, for garnish if desired
Instructions
- Prepare an ice bath.
- Bring a large saucepan of water to a boil with 1 tablespoon of salt added.
- Add the asparagus and cook 10-15 seconds or until it turns bright green. Remove with a small sieve and transfer to the ice bath. Drain well. Pat the asparagus dry.
- Add the lentils to the boiling water and cook 15-20 minutes or until they're tender, being careful not to overcook. Drain and rinse under cold running water (or use the ice water).
- Combine the lentils, asparagus, tomatoes, red onion and parsley in a bowl.
- Whisk lemon juice, olive oil and garlic together. Season to taste with salt and black pepper.
- Add the feta cheese and gently toss. Garnish with parsley sprigs and lemon slices. Serve immediately.
Notes
- Can use sugar snap peas in place of asparagus.
- Can also use green lentils. (They may take longer to cook.)
- You can also use grape tomatoes. Campari tomatoes are another option, but I recommend quartering them because they’re larger.
- Blanch the asparagus, scoop the asparagus out with a small sieve into the ice bath, then cook the lentils in the same water to save time and resources.
- Use the ice water you used to shock the asparagus to help cool the lentils.
- The lentils can be cooked 2-3 days ahead of time and refrigerated.
- Combine the salad, leaving off the dressing and feta cheese and refrigerate.
- When ready to serve, toss with the dressing and add the feta cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I googled “lentils asparagus” since those were the ingredients I had on hand and found this recipe right away. It was PERFECT for our supper. This is getting added to our rotation. Thank you!
Hi, Alexa, Thanks so very much and so happy you enjoyed!! I LOVE being able to use the ingredients I already have to make something delicious. Thanks again!
Wonderful salad paired well with the Baby Back Ribs I fixed for our lunch.
Hi, Christine, Thanks so much and so glad you enjoyed!! Sounds like a wonderful combination!
I agree, family first! As I write this we’re celebrating mothers day with the entire family! This salad sound so refreshing. Im so ready for all the the summer fresh produce!
Thanks, Michele! Have a great one!
That looks delicious! I use lentils all winter for soup,and then forget how good they are in salad – thanks for that reminder! They must balance the tart lemon and sharp feta beautifully.
Thanks, Anne!