Lemony Lentil Salad with Asparagus and Tomatoes

4.80 from 5 votes

Total Time: 45 mins

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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!”

Lemony Lentil Salad with Asparagus and Tomatoes in round earthenware serving bowl with serving

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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!

Lemony Lentil Salad with Asparagus and Tomatoes in round earthenware serving bowl with serving spoon.

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.

Ingredients for Lemony Lentil Salad with Asparagus and Tomatoes in glass bowls.

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.
Asparagus pieces in ice bath in glass bowl.
  1. 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.
Asparagus pieces in glass bowl after being blanched.
  1. Drain well. Pat the asparagus dry.
Cooked lentils in glass bowl.
  1. 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).
Lemon vinaigrette in glass bowl with black-handled whisk.
  1. Whisk the lemon juice, olive oil, and garlic together. Season to taste with salt and black pepper.
Ingredients for Lemony Lentil Salad with Asparagus and Tomatoes in glass bowl before being combined.
  1. Combine the lentils, asparagus, tomatoes, red onion, and parsley in a bowl.
Ingredients for Lemony Lentil Salad with Asparagus and Tomatoes in glass bowl after being combined.
Ingredients for Lemony Lentil Salad with Asparagus and Tomatoes in glass bowl after being combined with feta cheese added.
  1. Add the feta cheese and gently toss. Garnish with parsley sprigs and lemon slices. Serve immediately.
Lemony Lentil Salad with Asparagus and Tomatoes in round earthenware serving bowl with serving spoon.

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.
Lemony Lentil Salad with Asparagus and Tomatoes in round earthenware serving bowl with serving spoon.

Recipe FAQs:

can i use canned lentils in this lentil asparagus salad recipe?

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.

why should the asparagus BE blanched?

The blanching method works great for asparagus in salad recipes, where you want it to retain a crisp-tender texture and bright green color.

Can I prepare this salad ahead of time?

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.

Lemony Lentil Salad with Asparagus and Tomatoes in round earthenware serving bowl with serving spoon.

VARIATION:

  • In keeping with the Greek-inspired theme, swap out cucumber for the asparagus and add Kalamata olives.

Serve with:

More greaT LENTIL SALAD AND LENTIL recipes you’ll love!

Get all my side salad recipes at Side Salad Recipes – From A Chef’s Kitchen.

4.80 from 5 votes

Lemony Lentil Salad with Asparagus and Tomatoes

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!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
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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

2017 recipe retested and updated.
SUBSTITUTIONS:
  • 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.
TIPS:
  • 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.
MAKE AHEAD:
  • 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

Serving: 1Calories: 192kcalCarbohydrates: 16gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 8gCholesterol: 11mgSodium: 307mgFiber: 5gSugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Carol

Carol is a personal chef with 22 years of experience cooking food people want to eat! Here, you'll find expert techniques, time-saving tips, and flavor-packed dishes you'll be proud to serve family and friends.

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8 Comments

  1. Alexa says:

    5 stars
    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!

    1. Carol says:

      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!

  2. Christine Sheets says:

    5 stars
    Wonderful salad paired well with the Baby Back Ribs I fixed for our lunch.

    1. Carol says:

      Hi, Christine, Thanks so much and so glad you enjoyed!! Sounds like a wonderful combination!

  3. michele says:

    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!

    1. Carol says:

      Thanks, Michele! Have a great one!

  4. Anne Murphy says:

    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.

    1. Carol says:

      Thanks, Anne!